Fish, burbot (loche), native, 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
120			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
98			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
96			FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
96			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
70			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
60			Cholesterol
37			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
26			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
26			FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
9			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
6			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
6			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
3			FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)