Goat meat, moderately fat, ca. 10% fat, raw
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 68100 | - | Water | |
| 17600 | - | Protein | |
| 10000 | - | Total lipid (fat) | |
| 4910 | - | Fatty acids, total saturated | |
| 3630 | - | Fatty acids, total monounsaturated | |
| 1100 | - | ASH, TOTAL | |
| 600 | - | Fatty acids, total polyunsaturated | |
| 291 | - | Potassium, K | |
| 250 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
| 225 | - | Tryptophan | |
| 194 | - | Phosphorus, P | |
| 160 | - | Energy | |
| 101 | - | Sodium, Na | |
| 100 | - | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | |
| 93 | - | Cholesterol | |
| 27 | - | Calcium, Ca | |
| 24 | - | Magnesium, Mg | |
| 8.4 | - | Niacin | |
| 4.7 | - | Niacin | |
| 3.39 | - | Zinc, Zn | |
| 2.2 | - | Iron, Fe | |
| 0.29 | - | Pyridoxine (Vitamin B6 | |
| 0.26 | - | Riboflavin | |
| 0.22 | - | Vitamin E (alpha-tocopherol) | |
| 0.18 | - | Thiamin | |
| 0.16 | - | Copper, Cu | |
| 0.009 | - | Retinol | |
| 0.009 | - | Vitamin A, IU | |
| 0.003 | - | Folic acid | |
| 0.0017 | - | Vitamin B-12 | |
| 0.0005 | - | Vitamin D |