Deli-meat, salami, cooked, turkey

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	Priority	Nutrient
2878	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2291	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1988	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
657	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
268	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
266	-	Phosphorus, P
216	-	Potassium, K
121	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
76	-	Cholesterol
52	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
40	-	Calcium, Ca
22	-	Magnesium, Mg
17	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
2.32	-	Zinc, Zn
1.25	-	Iron, Fe
0.19	-	Copper, Cu