Chicken, stewing, dark meat only, 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
71940 Water
19700 Protein
8119.999999999999 Total lipid (fat)
2100 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1550 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1410 ASH, TOTAL
1390 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
550 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
370 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
190 FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
80 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
77 Cholesterol
70 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
50 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
40 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
40 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
20 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
20 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
5.405 Niacin
2.08 Zinc, Zn
0.279 Riboflavin
0.163 Thiamin
0.107 Copper, Cu
0.0135 Selenium, Se

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