Puddings, rice, ready-to-eat

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
75150 Water
18390 Carbohydrate
11590 Sugars, total
8070 Sucrose
7430 Starch
3430 Lactose
3230 Protein
2150 Total lipid (fat)
1208 Fatty acids, total saturated
780 ASH, TOTAL
590 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
556 Fatty acids, total monounsaturated
492 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
455 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
300 Fiber, total dietary
190 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
185 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
129 Fatty acids, total polyunsaturated
125 Potassium, K
113 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
97 Sodium, Na
95 Calcium, Ca
93 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
90 Glucose (dextrose)
82 Phosphorus, P
58 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
56 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
43 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
37 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
35 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
30 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
29 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
21 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
19 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
19 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
12 Cholesterol
11 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
11 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
9 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
8 Magnesium, Mg
8 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
8 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
7.8 Choline, total
6 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
5 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
4 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
4 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
4 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
3 FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
3 FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
3 FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
1.3 Vitamin C
1 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
0.54 Pantothenic acid
0.43 Zinc, Zn
0.217 Niacin
0.183 Riboflavin
0.11 Iron, Fe
0.077 Manganese, Mn
0.07 Vitamin E (alpha-tocopherol)
0.052 Vitamin B-6
0.027 Thiamin
0.023 Copper, Cu
0.019 Retinol
0.009 Lutein + zeaxanthin
0.004 Carotene, beta
0.004 Folic acid
0.0032 Selenium, Se
0.0002 Vitamin K (phylloquinone)
0.00015 Vitamin B-12

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