Fish, hake (whiting), mixed species, baked or broiled

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
1460	-	ASH, TOTAL
434	-	Potassium, K
285	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
283	-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
277	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
235	-	FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
132	-	Sodium, Na
121	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
84	-	Cholesterol
68	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
47	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
27	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
20	-	FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
20	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
20	-	FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
17	-	FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
13	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
1.67	-	Niacin
0.53	-	Zinc, Zn
0.42	-	Iron, Fe
0.068	-	Thiamin
0.06	-	Riboflavin
0.0026	-	Vitamin B-12