Turkey, all classes, ground, cooked
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 |
|---|---|---|---|
| 5697 | 🏆 | - | Glutamic acid |
| 2771 | 🏆 | - | Aspartic acid |
| 110 | 🏆 | - | FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid) |
| 62428 | - | Water | |
| 27628 | - | Protein | |
| 8706 | - | Total lipid (fat) | |
| 2950 | - | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | |
| 2647 | - | Lysine | |
| 2283 | - | Leucine | |
| 1980 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 1861 | - | Arginine | |
| 1821 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
| 1806 | - | Glycine | |
| 1573 | - | Alanine | |
| 1503 | - | Isoleucine | |
| 1500 | - | Threonine | |
| 1500 | - | ASH, TOTAL | |
| 1314 | - | Valine | |
| 1303 | - | Serine | |
| 1297 | - | Proline |
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