Mahi mahi, fillet, boiled (as part of a recipe)
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 |
|---|---|---|---|
| 71600 | Water | ||
| 26600 | Protein | ||
| 1600 | Total lipid (fat) | ||
| 1500 | ASH, TOTAL | ||
| 550 | Fatty acids, total polyunsaturated | ||
| 530 | Fatty acids, total saturated | ||
| 529 | Potassium, K | ||
| 311 | Phosphorus, P | ||
| 266 | Tryptophan | ||
| 240 | Fatty acids, total monounsaturated | ||
| 120.8 | Energy | ||
| 44 | Sodium, Na | ||
| 39 | Magnesium, Mg | ||
| 20 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 16 | Cholesterol | ||
| 11 | Calcium, Ca | ||
| 9.3 | Niacin | ||
| 4.9 | Niacin | ||
| 0.7 | Vitamin E (alpha-tocopherol) | ||
| 0.6 | Iron, Fe | ||
| 0.43 | Zinc, Zn | ||
| 0.13 | Pyridoxine (Vitamin B6 | ||
| 0.06 | Copper, Cu | ||
| 0.06 | Thiamin | ||
| 0.05 | Riboflavin | ||
| 0.014 | Folic acid | ||
| 0.004 | Retinol | ||
| 0.004 | Vitamin A, IU | ||
| 0.00065 | Vitamin B-12 | ||
| 0.0005 | Vitamin D |