Cassava, flour, from fermented white cassava (dry fufu)
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 |
---|---|---|---|
80900 | Significant | Carbohydrate | |
11400 | Water | ||
3600 | Fiber, total dietary | ||
2100 | Protein | ||
1300 | ASH, TOTAL | ||
700 | Total lipid (fat) | ||
434 | Potassium, K | ||
346 | Energy | ||
240 | Fatty acids, total saturated | ||
190 | Fatty acids, total monounsaturated | ||
150 | Fatty acids, total polyunsaturated | ||
130 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
127 | Phosphorus, P | ||
52 | Calcium, Ca | ||
30 | Magnesium, Mg | ||
30 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
20 | Tryptophan | ||
7 | Sodium, Na | ||
4 | Vitamin C | ||
2.1 | Niacin | ||
1.8 | Iron, Fe | ||
1.7 | Niacin | ||
1.17 | Zinc, Zn | ||
0.5 | Tocopherol, gamma | ||
0.14 | Copper, Cu | ||
0.14 | Folic acid | ||
0.1 | Thiamin | ||
0.08 | Riboflavin | ||
0.08 | Pyridoxine (Vitamin B6 | ||
0.001 | Vitamin B-12 |