Turkey, all classes, skin and separable fat only, roasted
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 |
|---|---|---|---|
| 30049 | 🏆 | - | Total lipid (fat) |
| 16050 | 🏆 | - | Fatty acids, total monounsaturated |
| 11921 | 🏆 | - | FATTY ACIDS, SATURATED, TOTAL |
| 9299 | 🏆 | - | FATTY ACIDS, POLYUNSATURATED, TOTAL |
| 8375 | 🏆 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) |
| 2175 | 🏆 | - | FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid) |
| 27 | 🏆 | - | FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6) |
| 46800 | - | Water | |
| 21160 | - | Protein | |
| 13579 | - | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | |
| 8855 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 8576 | - | Fatty acids, total polyunsaturated | |
| 3418 | - | Glycine | |
| 2965 | - | Glutamic acid | |
| 2454 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 1619 | - | Proline | |
| 1575 | - | Aspartic acid | |
| 1363 | - | Alanine | |
| 1338 | - | Arginine | |
| 1080 | - | Leucine |
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