Egg, chicken, boiled (without salt)
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 |
|---|---|---|---|
| 74500 | Water | ||
| 13500 | Protein | ||
| 10600 | Total lipid (fat) | ||
| 3680 | Fatty acids, total monounsaturated | ||
| 2890 | Fatty acids, total saturated | ||
| 2240 | Fatty acids, total polyunsaturated | ||
| 1790 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 1100 | ASH, TOTAL | ||
| 607 | Significant | Cholesterol | |
| 221 | Phosphorus, P | ||
| 200 | Carbohydrate | ||
| 196 | Tryptophan | ||
| 157 | Sodium, Na | ||
| 150.2 | Energy | ||
| 143 | Potassium, K | ||
| 54 | Calcium, Ca | ||
| 30 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 13 | Magnesium, Mg | ||
| 3.5 | Niacin | ||
| 2.1 | Iron, Fe | ||
| 1.5 | Vitamin E (alpha-tocopherol) | ||
| 1.43 | Zinc, Zn | ||
| 0.4 | Riboflavin | ||
| 0.2 | Niacin | ||
| 0.117 | Vitamin A, IU | ||
| 0.115 | Retinol | ||
| 0.11 | Copper, Cu | ||
| 0.1 | Pyridoxine (Vitamin B6 | ||
| 0.09 | Thiamin | ||
| 0.066 | Folic acid | ||
| 0.05 | Tocopherol, beta | ||
| 0.03 | Tocopherol, delta | ||
| 0.02 | Tocopherol, gamma | ||
| 0.013 | Carotene, beta | ||
| 0.0019 | Vitamin D | ||
| 0.0011 | Vitamin B-12 | ||
| 0.001 | Cryptoxanthin, beta |