Fish, snapper, mixed species, 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
1410 ASH, TOTAL
522 Potassium, K
273 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
201 Phosphorus, P
190 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
123 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
70 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
57 Sodium, Na
53 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
48 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
48 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
44 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
37 Magnesium, Mg
25 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
22 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
0.44 Zinc, Zn
0.24 Iron, Fe
0.046 Copper, Cu
0.017 Manganese, Mn

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