Broad bean, soaked, boiled in different water (without salt), with cooking liquid
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 |
|---|---|---|---|
| 79900 | - | Water | |
| 8800 | - | Carbohydrate | |
| 5500 | - | Protein | |
| 4700 | - | Fiber, total dietary | |
| 600 | - | ASH, TOTAL | |
| 500 | - | Total lipid (fat) | |
| 261 | - | Potassium, K | |
| 190 | - | Fatty acids, total polyunsaturated | |
| 100 | - | Fatty acids, total monounsaturated | |
| 100 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
| 90 | - | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | |
| 71 | - | Energy | |
| 70 | - | Fatty acids, total saturated | |
| 66 | - | Phosphorus, P | |
| 47 | - | Tryptophan | |
| 29 | - | Magnesium, Mg | |
| 23 | - | Calcium, Ca | |
| 6 | - | Sodium, Na | |
| 1.2 | - | Niacin | |
| 1.1 | - | Iron, Fe | |
| 0.4 | - | Niacin | |
| 0.4 | - | Zinc, Zn | |
| 0.19 | - | Copper, Cu | |
| 0.1 | - | Thiamin | |
| 0.06 | - | Pyridoxine (Vitamin B6 | |
| 0.05 | - | Riboflavin | |
| 0.034 | - | Folic acid | |
| 0.01 | - | Vitamin E (alpha-tocopherol) | |
| 0.006 | - | Carotene, beta | |
| 0.001 | - | Vitamin A, IU |