Lamb, New Zealand, imported, brains, cooked, soaked and fried

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
73110 Water
14030 Protein
10920 Total lipid (fat)
3390 ASH, TOTAL
2559 Significant Cholesterol
1845 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
636 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
610 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
456 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
384 Phosphorus, P
287 Significant FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
258 Potassium, K
202 Significant FATTY ACIDS, POLYUNSATURATED, 22:4 n-6, DOCOSATETRAENOIC (Omega-3)
101 Sodium, Na
68 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
58 FATTY ACIDS, MONOUNSATURATED, 15:1, PENTADECENOIC
56 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
44 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
22 FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
22 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
19 FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
19 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
17 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
16 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
15 Magnesium, Mg
6 Calcium, Ca
2.995 Niacin
1.906 Pantothenic acid
1.33 Zinc, Zn
1.21 Iron, Fe
1.12 Vitamin E (alpha-tocopherol)
0.283 Copper, Cu
0.219 Riboflavin
0.084 Thiamin
0.081 Vitamin B-6
0.036 Manganese, Mn
0.016300000000000002 Selenium, Se
0.00954 Vitamin B-12
0.002 Retinol

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