Goat, all cuts, separable 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 |
|---|---|---|---|
| 64500 | 🏆 | - | Total lipid (fat) |
| 32700 | 🏆 | - | Fatty acids, total saturated |
| 24800 | 🏆 | - | Fatty acids, total monounsaturated |
| 15460 | 🏆 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) |
| 4768.11 | 🏆 | - | Fatty acids, total trans |
| 2556 | 🏆 | - | Energy |
| 1480 | 🏆 | - | FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid) |
| 740 | 🏆 | - | FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC |
| 26400 | - | Water | |
| 13650 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 10000 | - | Protein | |
| 1500 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 1440 | - | Fatty acids, total polyunsaturated | |
| 1410 | - | FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid) | |
| 600 | - | ASH, TOTAL | |
| 490 | - | FATTY ACIDS, SATURATED, TOTAL | |
| 175 | - | Potassium, K | |
| 122.937 | - | FATTY ACIDS, POLYUNSATURATED, TOTAL OMEGA N-3 | |
| 120 | - | FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid) | |
| 103 | - | Phosphorus, P |
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