Fish, mackerel, Atlantic, cooked, dry heat

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
2498 FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
1598 Significant FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
1530 ASH, TOTAL
1375 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1202 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
699 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
592 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
534 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
504 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
401 Potassium, K
256 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
147 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
113 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
106 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
83 Sodium, Na
75 Cholesterol
51 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
6.85 Niacin
1.57 Iron, Fe
0.94 Zinc, Zn
0.412 Riboflavin
0.159 Thiamin
0.0516 Selenium, Se
0.019 Vitamin B-12

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