Fish, snapper, 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
1410	-	ASH, TOTAL
522	-	Potassium, K
273	-	FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
201	-	Phosphorus, P
190	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
123	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
70	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
57	-	Sodium, Na
53	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
48	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
48	-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
44	-	FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
37	-	Magnesium, Mg
25	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
22	-	FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
0.44	-	Zinc, Zn
0.24	-	Iron, Fe
0.046	-	Copper, Cu
0.017	-	Manganese, Mn