Snapper, fillet, baked, no added fat
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 |
|---|---|---|---|
| 0.47945 | 🏆 | - | Fluoride, F |
| 68600 | - | Water | |
| 27800 | - | Protein | |
| 2200 | - | Total lipid (fat) | |
| 1500 | - | ASH, TOTAL | |
| 640 | - | Fatty acids, total saturated | |
| 615 | - | Potassium, K | |
| 554 | - | Energy | |
| 475 | - | Phosphorus, P | |
| 450 | - | Fatty acids, total polyunsaturated | |
| 440 | - | Fatty acids, total monounsaturated | |
| 420 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 363.616 | - | FATTY ACIDS, POLYUNSATURATED, TOTAL OMEGA N-3 | |
| 168 | - | Calcium, Ca | |
| 130 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 120 | - | FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid) | |
| 116 | - | Sodium, Na | |
| 50 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 44 | - | Magnesium, Mg | |
| 30.53 | - | Fatty acids, total trans |
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