Fish, tilapia, fresh, fried, (Chambochokazinga)
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 |
|---|---|---|---|
| 15800 | Total lipid (fat) | ||
| 12100 | Protein | ||
| 8300 | Carbohydrate | ||
| 6350 | Fatty acids, total polyunsaturated | ||
| 1880 | Fatty acids, total monounsaturated | ||
| 1000 | Fatty acids, total saturated | ||
| 300 | Fiber, total dietary | ||
| 225 | Energy | ||
| 113 | Calcium, Ca | ||
| 86 | Magnesium, Mg | ||
| 24 | Potassium, K | ||
| 14 | Phosphorus, P | ||
| 4.4 | Iron, Fe | ||
| 3.98 | Vitamin E (alpha-tocopherol) | ||
| 2 | Manganese, Mn | ||
| 1 | Vitamin C | ||
| 0.1 | Niacin | ||
| 0.03 | Thiamin | ||
| 0.01 | Pantothenic acid | ||
| 0.01 | Riboflavin | ||
| 0.01 | Pyridoxine (Vitamin B6 | ||
| 0.002 | Folic acid |