Frankfurter, meat, heated

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
57820			Water
24310			Total lipid (fat)
9770			Protein
9304			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
4990			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
3734			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
3190			ASH, TOTAL
1894			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1159			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
1013			Sodium, Na
235			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
211			Phosphorus, P
179			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
141			Potassium, K
128			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
101			FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
101			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
99			Calcium, Ca
73			Cholesterol
15			Magnesium, Mg
1.22			Iron, Fe
1.08			Zinc, Zn
0.151			Copper, Cu
0.051			Manganese, Mn