Chicken, dark meat, thigh, meat only, enhanced, cooked, 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	Nutrient
67860		Water
24230		Protein
2901		FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2872		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1815		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1595		FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1576		FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
1190		ASH, TOTAL
500		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
490		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
486		FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
268		Potassium, K
202		Phosphorus, P
177		Sodium, Na
122		Cholesterol
101		FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
76		FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
69		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
47		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
45		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
29		FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
29		FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
27	Significant	FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
26		Fatty acids, total polyunsaturated
24		Magnesium, Mg
16		FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
14.7		Betaine
14		FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
13		FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
10		Calcium, Ca
10		FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
9		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
8.71		Vitamin D
8		FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
7		FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
7		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
7		FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
7		FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
6.343		Niacin
6		FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
6		FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
5		FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
4		FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
4		FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
4		FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
3		FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
3		FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
2		FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
2		FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
2		FATTY ACIDS, POLYUNSATURATED, 18:4, OCTADECATETRAENOIC (Omega-3)
2		FATTY ACIDS, POLYUNSATURATED, 20:3 n-3 EICOSATRIENOIC (Omega-3)
1.9		Zinc, Zn
1.4		Pantothenic acid
1		FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
0.98		Iron, Fe
0.444		Vitamin B-6
0.36		Vitamin E (alpha-tocopherol)
0.272		Riboflavin
0.16		Tocopherol, gamma
0.092		Lutein + zeaxanthin
0.091		Thiamin
0.074		Copper, Cu
0.05		Tocotrienol, gamma
0.0337		Selenium, Se
0.0116		Menaquinone-4
0.011		Manganese, Mn
0.001		Cryptoxanthin, beta
0.00037		Vitamin B-12
0.0003		Vitamin D