Duck, skin & fat, baked, no added fat
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 |
|---|---|---|---|
| 48300 | 🏆 | - | Total lipid (fat) |
| 25100 | 🏆 | - | Fatty acids, total monounsaturated |
| 14790 | 🏆 | - | Fatty acids, total saturated |
| 2016 | 🏆 | - | Energy |
| 0.9 | 🏆 | - | Fluoride, F |
| 35900 | - | Water | |
| 13400 | - | Protein | |
| 10540 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 5800 | - | Fatty acids, total polyunsaturated | |
| 3700 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 1510 | - | FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid) | |
| 500 | - | ASH, TOTAL | |
| 360 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 273.86 | - | Fatty acids, total trans | |
| 220 | - | Phosphorus, P | |
| 180 | - | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | |
| 140 | - | FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid) | |
| 130 | - | Potassium, K | |
| 130 | - | Sulphur (S) | |
| 90 | - | Chloride (Cl) |
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