Lake sardine stew, with groundnutflour, (Usipa wotendera)
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 |
---|---|---|---|
31200 | Protein | ||
11600 | Total lipid (fat) | ||
3400 | Carbohydrate | ||
1700 | Fiber, total dietary | ||
840 | Fatty acids, total polyunsaturated | ||
737 | Calcium, Ca | ||
736 | Phosphorus, P | ||
675 | Potassium, K | ||
484 | Manganese, Mn | ||
250 | Energy | ||
250 | Fatty acids, total monounsaturated | ||
130 | Fatty acids, total saturated | ||
104 | Magnesium, Mg | ||
101 | Sodium, Na | ||
14 | Niacin | ||
11.76 | Significant | Zinc, Zn | |
5.6 | Iron, Fe | ||
4 | Vitamin C | ||
3.16 | Vitamin E (alpha-tocopherol) | ||
1.324 | Pyridoxine (Vitamin B6 | ||
1.13 | Copper, Cu | ||
0.32 | Riboflavin | ||
0.14 | Thiamin | ||
0.02 | Folic acid | ||
0.0148 | Vitamin B-12 | ||
0.0027 | Selenium, Se |