Fish, whiting, mixed species, 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
1460			ASH, TOTAL
434			Potassium, K
285			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
283			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
277			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
235			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
132			Sodium, Na
121			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
84			Cholesterol
68			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
47			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
27			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
20			FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
20			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
20			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
17			FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
13			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
1.67			Niacin
0.53			Zinc, Zn
0.42			Iron, Fe
0.068			Thiamin
0.06			Riboflavin
0.0026			Vitamin B-12