Egg roll, chicken, refrigerated, 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	Priority	Nutrient
54180	-	Water
19100	-	Starch
10440	-	Protein
5570	-	Sugars, total
4510	-	Total lipid (fat)
2500	-	Sucrose
2400	-	Fiber, total dietary
2330	-	ASH, TOTAL
1200	-	Maltose
1050	-	Glucose (dextrose)
820	-	Fructose
739	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
281	-	Potassium, K
185	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
118	-	Phosphorus, P
47	-	Calcium, Ca
30	-	Magnesium, Mg
14	-	Cholesterol
11	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
11	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
10	-	FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
9	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
9	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
4	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
4	-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
3.63	-	Niacin
3	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
3	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
3	-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
3	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
2	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
2	-	FATTY ACIDS, POLYUNSATURATED, 22:4 n-6, DOCOSATETRAENOIC (Omega-3)
2	-	FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
1.69	-	Iron, Fe
0.66	-	Pantothenic acid
0.52	-	Zinc, Zn
0.404	-	Manganese, Mn
0.37	-	Vitamin E (alpha-tocopherol)
0.287	-	Vitamin B-6
0.24	-	Thiamin
0.17	-	Riboflavin
0.105	-	Copper, Cu
0.0238	-	Vitamin K (phylloquinone)
0.0173	-	Selenium, Se
0.0001	-	Vitamin B-12