Turkey and gravy, frozen
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 |
|---|---|---|---|
| 85070 | Water | ||
| 5880 | Protein | ||
| 2630 | Total lipid (fat) | ||
| 1810 | ASH, TOTAL | ||
| 860 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 554 | Sodium, Na | ||
| 540 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 440 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 270 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 110 | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | ||
| 81 | Phosphorus, P | ||
| 30 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
| 30 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 14 | Calcium, Ca | ||
| 8 | Magnesium, Mg | ||
| 1.799 | Niacin | ||
| 0.93 | Iron, Fe | ||
| 0.7 | Zinc, Zn | ||
| 0.127 | Riboflavin | ||
| 0.1 | Vitamin B-6 | ||
| 0.024 | Thiamin | ||
| 0.013 | Retinol | ||
| 0.013 | Vitamin A, IU | ||
| 0.0126 | Vitamin A, IU |