Avocado, fruit, 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 |
|---|---|---|---|
| 76100 | Water | ||
| 14800 | Total lipid (fat) | ||
| 11080 | Fatty acids, total monounsaturated | ||
| 4000 | Fiber, total dietary | ||
| 2100 | Carbohydrate | ||
| 1600 | Protein | ||
| 1570 | Fatty acids, total saturated | ||
| 1450 | Fatty acids, total polyunsaturated | ||
| 1400 | ASH, TOTAL | ||
| 1370 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 414 | Potassium, K | ||
| 156 | Energy | ||
| 80 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 47 | Phosphorus, P | ||
| 25 | Magnesium, Mg | ||
| 18 | Vitamin C | ||
| 17 | Tryptophan | ||
| 14 | Calcium, Ca | ||
| 4 | Sodium, Na | ||
| 2.1 | Niacin | ||
| 1.8 | Niacin | ||
| 1.3 | Iron, Fe | ||
| 0.6 | Vitamin E (alpha-tocopherol) | ||
| 0.36 | Zinc, Zn | ||
| 0.3 | Copper, Cu | ||
| 0.22 | Pyridoxine (Vitamin B6 | ||
| 0.15 | Riboflavin | ||
| 0.05 | Thiamin | ||
| 0.022 | Folic acid | ||
| 0.02 | Carotene, beta | ||
| 0.003 | Vitamin A, IU |