Fish, tilefish, 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
70240			Water
24490			Protein
4690			Total lipid (fat)
1360			ASH, TOTAL
944			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
733			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
526			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
512			Potassium, K
333			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
236			Phosphorus, P
181			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
172			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
150			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
143			FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
135			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
59			Sodium, Na
55			FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
48			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
33			Magnesium, Mg
26			Calcium, Ca
0.53			Zinc, Zn
0.31			Iron, Fe
0.052			Copper, Cu
0.015			Manganese, Mn