Fish, tilapia, cooked, dry heat

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
71590 - Water
26150 - Protein
2650 - Total lipid (fat)
1140 - ASH, TOTAL
765 👍 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
660 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
380 - Potassium, K
285 👍 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
204 - Phosphorus, P
190 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
145 - FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
130 - FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
85 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
60 - FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
57 - Cholesterol
56 - Sodium, Na
45 - FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
45 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
35 - FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
34 👎 Magnesium, Mg
25 - FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
15 - FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
14 👍 Calcium, Ca
5 - FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
5 - FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
4.745 👍 Niacin
0.79 👎 Vitamin E (alpha-tocopherol)
0.69 👎 Iron, Fe
0.664 - Pantothenic acid
0.41 👎 Zinc, Zn
0.123 - Vitamin B-6
0.093 👍 Thiamin
0.075 - Copper, Cu
0.073 👍 Riboflavin
0.06 - Tocopherol, gamma
0.0544 👎 Selenium, Se
0.037 - Manganese, Mn
0.006 👎 Folic acid
0.00186 👍 Vitamin B-12
0.0009 - Vitamin K (phylloquinone)

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