Chicken, broiler, neck, meat, 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
71170			Water
17550			Protein
8780			Total lipid (fat)
2270			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1670			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1500			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
690			ASH, TOTAL
590			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
400			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
210			FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
175			Potassium, K
113			Phosphorus, P
81			Sodium, Na
80			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
70			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
50			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
40			FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
40			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
27			Calcium, Ca
20			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
20			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
17			Magnesium, Mg
4.119			Niacin
2.68			Zinc, Zn
2.06			Iron, Fe
0.228			Riboflavin
0.109			Copper, Cu
0.054			Thiamin
0.035			Manganese, Mn
0.0135			Selenium, Se