Eggs, chicken, boiled, withtomatoes, (Mazira ankhuku owilitsaothila tomato)
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 |
|---|---|---|---|
| 9700 | - | Total lipid (fat) | |
| 6400 | - | Carbohydrate | |
| 5700 | - | Protein | |
| 3630 | - | Fatty acids, total polyunsaturated | |
| 1100 | - | Fiber, total dietary | |
| 1080 | - | Fatty acids, total monounsaturated | |
| 570 | - | Fatty acids, total saturated | |
| 304 | - | Calcium, Ca | |
| 196 | - | Potassium, K | |
| 140 | - | Energy | |
| 96 | - | Phosphorus, P | |
| 53 | - | Sodium, Na | |
| 35 | - | Magnesium, Mg | |
| 8 | - | Vitamin C | |
| 6.3 | - | Iron, Fe | |
| 5 | - | Manganese, Mn | |
| 2.66 | - | Zinc, Zn | |
| 2.59 | - | Vitamin E (alpha-tocopherol) | |
| 1.87 | - | Copper, Cu | |
| 0.4 | - | Niacin | |
| 0.16 | - | Riboflavin | |
| 0.086 | - | Pyridoxine (Vitamin B6 | |
| 0.07 | - | Thiamin | |
| 0.017 | - | Folic acid | |
| 0.01 | - | Pantothenic acid | |
| 0.006 | - | Selenium, Se | |
| 0.0006 | - | Vitamin B-12 |