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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