Tomato products, canned paste, with salt
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 |
|---|---|---|---|
| 73500 | - | Water | |
| 5850 | - | Fructose | |
| 5750 | - | Glucose (dextrose) | |
| 4320 | - | Protein | |
| 4100 | - | Fiber, total dietary | |
| 2800 | - | ASH, TOTAL | |
| 1014 | - | Potassium, K | |
| 470 | - | Total lipid (fat) | |
| 300 | - | Sucrose | |
| 280 | - | Maltose | |
| 220 | - | Starch | |
| 150 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 83 | - | Phosphorus, P | |
| 80 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 42 | - | Magnesium, Mg | |
| 36 | - | Calcium, Ca | |
| 28.764 | - | Lycopene | |
| 21.9 | - | Vitamin C | |
| 4.3 | - | Vitamin E (alpha-tocopherol) | |
| 3.07 | - | Niacin |
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