Soup, split pea, ready-to-serve

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
84420	-	Water
3210	-	Protein
3100	-	Fiber, total dietary
1770	-	Total lipid (fat)
1000	-	ASH, TOTAL
745	-	FATTY ACIDS, SATURATED, TOTAL
566	-	Fatty acids, total monounsaturated
535	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
429	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
331	-	FATTY ACIDS, POLYUNSATURATED, TOTAL
280	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
272	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
260	-	Sucrose
259	-	Sodium, Na
108	-	Potassium, K
80	-	Fructose
80	-	Glucose (dextrose)
51	-	Phosphorus, P
27	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
24	-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
24	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
16	-	Calcium, Ca
16	-	Magnesium, Mg
8	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
6	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
5	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
4	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
4	-	FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
3	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
3	-	FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
2.59	-	Iron, Fe
0.47	-	Zinc, Zn
0.298	-	Niacin
0.185	-	Manganese, Mn
0.13	-	Copper, Cu
0.053	-	Thiamin
0.018	-	Vitamin B-6
0.015	-	Riboflavin
0.0145	-	Selenium, Se
0.004	-	Folic acid