Deli-meat, summer sausage

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
59120 - Water
18100 - Total lipid (fat)
15540 - Protein
7810 - Fatty acids, total monounsaturated
7231 - FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
6722 - FATTY ACIDS, SATURATED, TOTAL
4220 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
3020 - ASH, TOTAL
2767 - FATTY ACIDS, POLYUNSATURATED, TOTAL
2219 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
2164 - FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
1253 - Sodium, Na
560 👎 Glucose (dextrose)
478 - FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
305 - Potassium, K
227 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
220 👎 Lactose
220 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
174 - Phosphorus, P
111 🏆 - FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
110 - FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
107 🏆 - FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
76 - FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
72.83 - Cholesterol
71 - FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
59 - FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
30 - Sucrose
22 - FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
21 - FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
21 - FATTY ACIDS, POLYUNSATURATED, 20:3 n-3 EICOSATRIENOIC (Omega-3)
20 👍 Calcium, Ca
16 👎 Magnesium, Mg
4.714 👍 Niacin
1.17 👎 Zinc, Zn
0.83 👎 Iron, Fe
0.436 - Manganese, Mn
0.422 👍 Thiamin
0.214 👍 Riboflavin
0.177 - Vitamin B-6
0.076 - Copper, Cu
0.02136 👎 Selenium, Se
0.000521 👍 Vitamin B-12
0.000252 👍 Vitamin D

Sources, terms of use and Acknowledgements
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