Deli-meat, salami, cooked, turkey

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
2878			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2291			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1988			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
657			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
268			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
266			Phosphorus, P
216			Potassium, K
121			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
76			Cholesterol
52			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
40			Calcium, Ca
22			Magnesium, Mg
17			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
2.32			Zinc, Zn
1.25			Iron, Fe
0.19			Copper, Cu