Mutton, all cuts, separable fat, 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 |
|---|---|---|---|
| 67900 | 🏆 | - | Total lipid (fat) |
| 28400 | 🏆 | - | Fatty acids, total saturated |
| 28160 | 🏆 | - | Fatty acids, total monounsaturated |
| 13190 | 🏆 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) |
| 5220.05 | 🏆 | - | Fatty acids, total trans |
| 2694 | 🏆 | - | Energy |
| 940 | 🏆 | - | FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid) |
| 190 | 🏆 | - | FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid) |
| 20000 | - | Water | |
| 12160 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 10700 | - | Protein | |
| 2920 | - | Fatty acids, total polyunsaturated | |
| 1690 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 1030 | - | FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid) | |
| 500 | - | ASH, TOTAL | |
| 410 | - | FATTY ACIDS, SATURATED, TOTAL | |
| 310 | - | Potassium, K | |
| 270 | - | Phosphorus, P | |
| 171.802 | - | FATTY ACIDS, POLYUNSATURATED, TOTAL OMEGA N-3 | |
| 64 | - | Sodium, Na |
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