Fish, mackerel, spanish, 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	Priority	Nutrient
68460	-	Water
23590	-	Protein
6320	-	Total lipid (fat)
1530	-	ASH, TOTAL
1155	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1104	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
952	-	FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
554	-	Potassium, K
442	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
309	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
294	-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
271	-	Phosphorus, P
204	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
159	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
123	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
116	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
108	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
95	-	FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
73	-	Cholesterol
70	-	FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
66	-	Sodium, Na
38	-	Magnesium, Mg
13	-	Calcium, Ca
5	-	Niacin
0.74	-	Iron, Fe
0.62	-	Zinc, Zn
0.21	-	Riboflavin
0.13	-	Thiamin
0.065	-	Copper, Cu
0.012	-	Manganese, Mn
0.007	-	Vitamin B-12