Fish, Salmon, pink, canned, drained solids, without skin and bones
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 |
|---|---|---|---|
| 377.21000000000004 | 🏆 | - | Vitamin D |
| 70630 | - | Water | |
| 24620 | - | Protein | |
| 4210 | - | Total lipid (fat) | |
| 1900 | - | ASH, TOTAL | |
| 1298 | - | Fatty acids, total polyunsaturated | |
| 971 | - | Fatty acids, total monounsaturated | |
| 749 | - | Fatty acids, total saturated | |
| 681 | - | FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA) | |
| 467 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 455 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 447 | - | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | |
| 378 | - | Sodium, Na | |
| 338 | - | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | |
| 326 | - | Potassium, K | |
| 274 | - | FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA) | |
| 253 | - | Phosphorus, P | |
| 134 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 117 | - | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | |
| 111 | - | FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid) |
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