Fish oil, herring

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
100000 Significant Total lipid (fat)
20613 Significant FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
13625 Significant FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
11955 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
11704 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
9642 Significant FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
7186 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
6273 Significant FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
4206 Significant FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
2305 Significant FATTY ACIDS, POLYUNSATURATED, 18:4, OCTADECATETRAENOIC (Omega-3)
1149 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
818 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
766 Significant Cholesterol
763 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
619 Significant FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
289 Significant FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
289 Significant FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
157 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)

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