Lamb, variety meats and by-products, brain, cooked, pan-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 |
|---|---|---|---|
| 2504 | 🏆 | - | Cholesterol |
| 600 | 🏆 | - | FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6) |
| 60710 | - | Water | |
| 22190 | - | Total lipid (fat) | |
| 16970 | - | Protein | |
| 3330 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 2780 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 2740 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 2012 | - | Glutamic acid | |
| 1820 | - | ASH, TOTAL | |
| 1416 | - | Aspartic acid | |
| 1326 | - | Leucine | |
| 1280 | - | FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA) | |
| 1144 | - | Arginine | |
| 1088 | - | Lysine | |
| 962 | - | Alanine | |
| 883 | - | Serine | |
| 818 | - | Phenylalanine | |
| 808 | - | Valine | |
| 804 | - | Glycine |
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