Turkey, all classes, leg, meat and skin, cooked, roasted
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 |
|---|---|---|---|
| 61190 | Water | ||
| 27870 | Protein | ||
| 9820 | Total lipid (fat) | ||
| 3060 | Fatty acids, total saturated | ||
| 2870 | Fatty acids, total monounsaturated | ||
| 2720 | Fatty acids, total polyunsaturated | ||
| 280 | Potassium, K | ||
| 199 | Phosphorus, P | ||
| 85 | Cholesterol | ||
| 77 | Sodium, Na | ||
| 70.8 | Choline, total | ||
| 32 | Calcium, Ca | ||
| 23 | Magnesium, Mg | ||
| 4.27 | Zinc, Zn | ||
| 3.561 | Niacin | ||
| 2.3 | Iron, Fe | ||
| 0.62 | Vitamin E (alpha-tocopherol) | ||
| 0.33 | Vitamin B-6 | ||
| 0.241 | Riboflavin | ||
| 0.154 | Copper, Cu | ||
| 0.06 | Thiamin | ||
| 0.0378 | Selenium, Se | ||
| 0.009 | Folic acid | ||
| 0.00035999999999999997 | Vitamin B-12 | ||
| 0.0001 | Vitamin D |