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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
59223.88059701492 Water
34432.835820895496 Protein
5170.15 Significant Glutamic acid
4865.67164179105 Carbohydrate
3137.31 Significant Aspartic acid
2910.45 Lysine
2738.81 Leucine
2326.87 Fatty acids, total monounsaturated
2226.87 Arginine
2144.7799999999997 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2137.31 Fatty acids, total saturated
2097.01 Glycine
2094.03 Alanine
1708.96 Valine
1641.7900000000002 Proline
1567.16 Isoleucine
1477.6100000000001 ASH, TOTAL
1376.1200000000001 Threonine
1359.6999999999998 Phenylalanine
1356.72 Serine
1283.58 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1098.51 Histidine
1097.01 Tyrosine
897.015 Methionine
708.955 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
538.806 Potassium, K
444.776 Cystine
319.403 Phosphorus, P
250.74600000000004 Fatty acids, total polyunsaturated
226.866 Tryptophan
201.493 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
179.104 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
157.1940298507463 Energy
85.0746 Sodium, Na
59.7015 Cholesterol
35.8209 Magnesium, Mg
35.8209 FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
34.3283582089552 Calcium, Ca
13.4328 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
8.00358208955224 Niacin
6.04477611940298 Zinc, Zn
2.43283582089552 Iron, Fe
0.809552 Pantothenic acid
0.777313432835821 Pyridoxine (Vitamin B6
0.346269 Vitamin E (alpha-tocopherol)
0.148059701492537 Riboflavin
0.116418 Copper, Cu
0.093134328358209 Thiamin
0.0465672 Selenium, Se
0.0164179 Manganese, Mn
0.00970149 Folic acid
0.00179104 Vitamin K (phylloquinone)
0.00117015 Vitamin B-12

Sources, terms of use and Acknowledgements
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