Fish, mackerel, Atlantic, cooked, dry heat

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
2498		-	FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
1598	🏆	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
1530		-	ASH, TOTAL
1375		-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1202		-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
699		-	FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
592		-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
534		-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
504		-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
401		-	Potassium, K
256		-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
147		-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
113		-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
106		-	FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
83		-	Sodium, Na
75		-	Cholesterol
51		-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
6.85		-	Niacin
1.57		-	Iron, Fe
0.94		-	Zinc, Zn
0.412		-	Riboflavin
0.159		-	Thiamin
0.0516		-	Selenium, Se
0.019		-	Vitamin B-12