Soya bean, Quarshie 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 |
|---|---|---|---|
| 35400 | - | Protein | |
| 24100 | 🏆 | - | Fiber, total dietary |
| 17900 | - | Carbohydrate | |
| 13100 | - | Total lipid (fat) | |
| 7110 | - | Fatty acids, total polyunsaturated | |
| 6600 | - | Water | |
| 6270 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
| 3090 | - | Fatty acids, total monounsaturated | |
| 3000 | - | ASH, TOTAL | |
| 1930 | - | Fatty acids, total saturated | |
| 1800 | - | Potassium, K | |
| 850 | - | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | |
| 463 | - | Tryptophan | |
| 400 | - | Phosphorus, P | |
| 379 | - | Energy | |
| 253 | - | Magnesium, Mg | |
| 197 | - | Calcium, Ca | |
| 9.8 | - | Niacin | |
| 5 | - | Sodium, Na | |
| 4.87 | - | Zinc, Zn | |
| 3.9 | - | Iron, Fe | |
| 2.1 | - | Niacin | |
| 1.7 | - | Tocopherol, gamma | |
| 1.52 | - | Copper, Cu | |
| 0.73 | - | Thiamin | |
| 0.71 | - | Vitamin E (alpha-tocopherol) | |
| 0.46 | - | Pyridoxine (Vitamin B6 | |
| 0.39 | - | Folic acid | |
| 0.28 | - | Riboflavin | |
| 0.2 | - | Tocopherol, delta | |
| 0.002 | - | Carotene, beta |