Pepper, hot chili, red, sun-dried
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 |
---|---|---|---|
28700 | Significant | Fiber, total dietary | |
10580 | Protein | ||
7150 | Water | ||
6600 | ASH, TOTAL | ||
5810 | Total lipid (fat) | ||
3056 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
1870 | Potassium, K | ||
690 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
449 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
159 | Phosphorus, P | ||
107 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
91 | Sodium, Na | ||
88 | Magnesium, Mg | ||
45 | Calcium, Ca | ||
31.4 | Vitamin C | ||
23 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
19 | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | ||
16 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
8.669 | Niacin | ||
6.04 | Iron, Fe | ||
1.205 | Riboflavin | ||
1.02 | Zinc, Zn | ||
0.956 | Pantothenic acid | ||
0.821 | Manganese, Mn | ||
0.81 | Vitamin B-6 | ||
0.228 | Copper, Cu | ||
0.081 | Thiamin | ||
0.051 | Folic acid |