Emu, full rump, cooked, broiled

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	Priority	Nutrient
61970	-	Water
33670	-	Protein
2680	-	Total lipid (fat)
1350	-	ASH, TOTAL
928	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
595	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
503	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
324	-	Potassium, K
218	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
129	-	Cholesterol
117	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
110	-	Sodium, Na
44	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
39	-	FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
39	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
23	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
15	-	FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
15	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
13	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
13	-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
10	-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
8	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
7	-	Calcium, Ca
6.89	-	Iron, Fe
5	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
5	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
5	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
4.32	-	Zinc, Zn
3	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
3	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
0.43	-	Thiamin
0.003	-	Retinol
0.0022	-	Vitamin B-12