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 |