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	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)