Frankfurter, meat and poultry, cooked, boiled

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
55160 Water
26280 Total lipid (fat)
10310 Protein
9662 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
9486 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
5500 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
5113 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
5025 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
3290 ASH, TOTAL
2700 Sugars, total
2410 Glucose (dextrose)
2232 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
914 Sodium, Na
812 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
798 Significant FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
323 Potassium, K
290 Maltose
282 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
262 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
254 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
182 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
180 Phosphorus, P
176 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
114 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
109 Significant FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
107 Calcium, Ca
84 Cholesterol
79 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
58 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
49 FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
46 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
42 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
35 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
35 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
33 Fatty acids, total polyunsaturated
33 Significant FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
26 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
26 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
19.4 Vitamin C
19 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
17 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
16 FATTY ACIDS, POLYUNSATURATED, 20:3 n-3 EICOSATRIENOIC (Omega-3)
14 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
12 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
11 Magnesium, Mg
10 FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
10 FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
8 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
7 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
4.1 Betaine
4 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
3 FATTY ACIDS, POLYUNSATURATED, 18:4, OCTADECATETRAENOIC (Omega-3)
2.672 Niacin
2 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
2 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
1.25 Zinc, Zn
1.12 Iron, Fe
1 FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
0.551 Pantothenic acid
0.45 Vitamin E (alpha-tocopherol)
0.18 Tocopherol, gamma
0.145 Riboflavin
0.067 Vitamin B-6
0.044 Thiamin
0.04 Copper, Cu
0.031 Retinol
0.02 Manganese, Mn
0.02 Tocotrienol, alpha
0.02 Tocotrienol, gamma
0.013300000000000001 Selenium, Se
0.01 Tocopherol, delta
0.01 Tocotrienol, delta
0.006 Folic acid
0.00069 Vitamin B-12

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