Mahi mahi, fillet, boiled (as part of a recipe)
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 |
|---|---|---|---|
| 71600 | - | Water | |
| 26600 | - | Protein | |
| 1600 | - | Total lipid (fat) | |
| 1500 | - | ASH, TOTAL | |
| 550 | - | Fatty acids, total polyunsaturated | |
| 530 | - | Fatty acids, total saturated | |
| 529 | - | Potassium, K | |
| 311 | - | Phosphorus, P | |
| 266 | - | Tryptophan | |
| 240 | - | Fatty acids, total monounsaturated | |
| 120.8 | - | Energy | |
| 44 | - | Sodium, Na | |
| 39 | - | Magnesium, Mg | |
| 20 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
| 16 | - | Cholesterol | |
| 11 | - | Calcium, Ca | |
| 9.3 | - | Niacin | |
| 4.9 | - | Niacin | |
| 0.7 | - | Vitamin E (alpha-tocopherol) | |
| 0.6 | - | Iron, Fe | |
| 0.43 | - | Zinc, Zn | |
| 0.13 | - | Pyridoxine (Vitamin B6 | |
| 0.06 | - | Copper, Cu | |
| 0.06 | - | Thiamin | |
| 0.05 | - | Riboflavin | |
| 0.014 | - | Folic acid | |
| 0.004 | - | Retinol | |
| 0.004 | - | Vitamin A, IU | |
| 0.00065 | - | Vitamin B-12 | |
| 0.0005 | - | Vitamin D |