Turkey, tom, breast, meat, roasted

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
65113 Water
31744 Protein
6348 Significant Glutamic acid
3604 Significant Aspartic acid
2841 Lysine
2754 Total lipid (fat)
2638 Leucine
2072 Arginine
1850 ASH, TOTAL
1784 Threonine
1769 Isoleucine
1662 Alanine
1606 Glycine
1588 Valine
1469 Phenylalanine
1418 Serine
1279 Proline
1242 Tyrosine
1070 Histidine
906 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
855 Methionine
617 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
569 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
397 Tryptophan
333.148 Potassium, K
264 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
239 Cystine
236.167 Phosphorus, P
102 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
57 FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
51.039 Sodium, Na
27 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
25 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
19.972 Magnesium, Mg
12 FATTY ACIDS, POLYUNSATURATED, 20:3, EICOSATRIENOIC (Omega-6)
12 FATTY ACIDS, POLYUNSATURATED, 22:4 n-6, DOCOSATETRAENOIC (Omega-3)
11.414 Niacin
10 FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
9 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
6 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
6 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
5.142 Calcium, Ca
5 FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
5 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
5 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
5 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
5 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
5 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
4 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
3 FATTY ACIDS, POLYUNSATURATED, 21:5 (Omega-3)
3 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
2 FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
2 FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
2 FATTY ACIDS, POLYUNSATURATED, 20:3 n-3 EICOSATRIENOIC (Omega-3)
2 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1.142 Zinc, Zn
1 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
0.326 Iron, Fe
0.264 Vitamin B-6
0.036 Copper, Cu
0.009 Manganese, Mn
0.0049429999999999995 Selenium, Se
0.000958 Vitamin B-12
0.000171 Vitamin D

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