Fish, tilapia, cooked, dry heat

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
71590 Water
26150 Protein
2650 Total lipid (fat)
1140 ASH, TOTAL
765 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
660 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
380 Potassium, K
285 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
204 Phosphorus, P
190 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
145 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
130 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
85 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
60 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
57 Cholesterol
56 Sodium, Na
45 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
45 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
35 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
34 Magnesium, Mg
25 FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
15 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
14 Calcium, Ca
5 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
5 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
4.745 Niacin
0.79 Vitamin E (alpha-tocopherol)
0.69 Iron, Fe
0.664 Pantothenic acid
0.41 Zinc, Zn
0.123 Vitamin B-6
0.093 Thiamin
0.075 Copper, Cu
0.073 Riboflavin
0.06 Tocopherol, gamma
0.0544 Selenium, Se
0.037 Manganese, Mn
0.006 Folic acid
0.00186 Vitamin B-12
0.0009 Vitamin K (phylloquinone)

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