Fish, whitefish, mixed species, raw

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
72770 - Water
19090 - Protein
5860 - Total lipid (fat)
2149 👎 Fatty acids, total polyunsaturated
1996 - Fatty acids, total monounsaturated
1347 👍 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1120 - ASH, TOTAL
941 - FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
906 - Fatty acids, total saturated
599 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
520 - FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
317 - Potassium, K
317 - FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
272 👍 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
270 - Phosphorus, P
223 🏆 - FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
198 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
183 - FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
163 - FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
109 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
104 - FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
65 👍 Choline, total
60 - Cholesterol
51 - Sodium, Na
50 - FATTY ACIDS, POLYUNSATURATED, 18:4, OCTADECATETRAENOIC (Omega-3)
33 👎 Magnesium, Mg
26 👍 Calcium, Ca
25 - FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
3 👍 Niacin
0.99 👎 Zinc, Zn
0.37 👎 Iron, Fe
0.3 - Vitamin B-6
0.2 👎 Vitamin E (alpha-tocopherol)
0.14 👍 Thiamin
0.12 👍 Riboflavin
0.072 - Copper, Cu
0.036 - Retinol
0.015 👎 Folic acid
0.0126 👎 Selenium, Se
0.012 👍 Vitamin D
0.001 👍 Vitamin B-12
0.0001 - Vitamin K (phylloquinone)

Sources, terms of use and Acknowledgements
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