Pasta with tomato sauce, no meat, canned

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	Priority	Nutrient
82150	-	Water
7440	-	Starch
4000	-	Sugars, total
2220	-	Protein
2020	-	Fructose
1980	-	Glucose (dextrose)
980	-	ASH, TOTAL
900	-	Fiber, total dietary
440	-	Total lipid (fat)
272	-	Sodium, Na
192	-	Potassium, K
155	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
152	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
92	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
81	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
77	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
39	-	Phosphorus, P
20	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
14	-	Magnesium, Mg
13	-	Calcium, Ca
12	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
12	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
9	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
6	-	Cholesterol
4	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
3	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
2.678	-	Lycopene
2	-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
2	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
2	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
2	-	FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
2	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
2	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
2	-	FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
2	-	FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1.302	-	Niacin
1	-	Fatty acids, total polyunsaturated
1	-	FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
1	-	FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
1	-	FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
1	-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
1	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
1	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
1	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
1	-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1	-	FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
1	-	FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
0.91	-	Iron, Fe
0.62	-	Vitamin E (alpha-tocopherol)
0.407	-	Carotene, beta
0.38	-	Zinc, Zn
0.28	-	Tocotrienol, beta
0.162	-	Manganese, Mn
0.092	-	Lutein + zeaxanthin
0.08	-	Tocopherol, gamma
0.058	-	Thiamin
0.058	-	Vitamin B-6
0.054	-	Copper, Cu
0.052	-	Riboflavin
0.04	-	Tocopherol, beta
0.03	-	Tocotrienol, alpha
0.026	-	Folic acid
0.02	-	Tocopherol, delta
0.014	-	Carotene, alpha
0.009	-	Selenium, Se
0.0012	-	Vitamin K (phylloquinone)