Soya bean, Anidaso variety, dry, raw (Ghana), n=1
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 |
---|---|---|---|
35900 | Protein | ||
23700 | Significant | Fiber, total dietary | |
15800 | Total lipid (fat) | ||
12100 | Carbohydrate | ||
8620 | Fatty acids, total polyunsaturated | ||
8100 | Water | ||
7600 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
4400 | ASH, TOTAL | ||
3750 | Fatty acids, total monounsaturated | ||
2340 | Fatty acids, total saturated | ||
1770 | Potassium, K | ||
1030 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
577 | Phosphorus, P | ||
457 | Tryptophan | ||
382 | Energy | ||
248 | Magnesium, Mg | ||
208 | Calcium, Ca | ||
9.7 | Niacin | ||
7.3 | Iron, Fe | ||
5 | Sodium, Na | ||
4.79 | Zinc, Zn | ||
2 | Niacin | ||
2 | Tocopherol, gamma | ||
1.5 | Copper, Cu | ||
0.86 | Vitamin E (alpha-tocopherol) | ||
0.71 | Thiamin | ||
0.46 | Pyridoxine (Vitamin B6 | ||
0.38 | Folic acid | ||
0.28 | Riboflavin | ||
0.24 | Tocopherol, delta | ||
0.002 | Carotene, beta |