Tilapia, 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 |
|---|---|---|---|
| 74300 | Water | ||
| 21400 | Protein | ||
| 2200 | ASH, TOTAL | ||
| 1700 | Total lipid (fat) | ||
| 560 | Fatty acids, total saturated | ||
| 530 | Fatty acids, total monounsaturated | ||
| 340 | Fatty acids, total polyunsaturated | ||
| 305 | Potassium, K | ||
| 293 | Phosphorus, P | ||
| 197 | Tryptophan | ||
| 190 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 125 | Calcium, Ca | ||
| 100.9 | Energy | ||
| 74 | Sodium, Na | ||
| 72 | Cholesterol | ||
| 35 | Magnesium, Mg | ||
| 20 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 6.8 | Niacin | ||
| 3.5 | Niacin | ||
| 2.1 | Vitamin E (alpha-tocopherol) | ||
| 2 | Iron, Fe | ||
| 1.05 | Zinc, Zn | ||
| 0.18 | Pyridoxine (Vitamin B6 | ||
| 0.11 | Riboflavin | ||
| 0.05 | Copper, Cu | ||
| 0.02 | Thiamin | ||
| 0.01 | Retinol | ||
| 0.01 | Vitamin A, IU | ||
| 0.005 | Folic acid | ||
| 0.002 | Vitamin D | ||
| 0.0016 | Vitamin B-12 |