Egg, duck, 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 |
|---|---|---|---|
| 70800 | - | Water | |
| 13600 | - | Total lipid (fat) | |
| 11800 | - | Protein | |
| 6140 | - | Fatty acids, total monounsaturated | |
| 3410 | - | Fatty acids, total saturated | |
| 2400 | - | Carbohydrate | |
| 1700 | - | Fatty acids, total polyunsaturated | |
| 1500 | - | ASH, TOTAL | |
| 1470 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
| 747 | 🏆 | - | Cholesterol |
| 235 | - | Phosphorus, P | |
| 217 | - | Potassium, K | |
| 201 | - | Tryptophan | |
| 179.2 | - | Energy | |
| 107 | - | Sodium, Na | |
| 50 | - | Calcium, Ca | |
| 50 | - | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | |
| 11 | - | Magnesium, Mg | |
| 3.5 | - | Niacin | |
| 2.5 | - | Vitamin E (alpha-tocopherol) | |
| 2.3 | - | Iron, Fe | |
| 1.42 | - | Zinc, Zn | |
| 0.178 | - | Vitamin A, IU | |
| 0.172 | - | Retinol | |
| 0.14 | - | Thiamin | |
| 0.12 | - | Pyridoxine (Vitamin B6 | |
| 0.1 | - | Copper, Cu | |
| 0.1 | - | Niacin | |
| 0.064 | - | Folic acid | |
| 0.06 | - | Riboflavin | |
| 0.04 | - | Tocopherol, gamma | |
| 0.039 | - | Carotene, beta | |
| 0.011 | - | Cryptoxanthin, beta | |
| 0.0043 | - | Vitamin B-12 | |
| 0.0025 | - | Vitamin D |