Restaurant, Chinese, fried rice, without meat

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
59300			Water
59090			Water
32500			Carbohydrate
30800			Starch
4050			Protein
3840			Protein
3190			Total lipid (fat)
2960			Total lipid (fat)
1130			Fatty acids, total polyunsaturated
1120			ASH, TOTAL
1100			Fiber, total dietary
989			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
981			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
625			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
621			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
620			Sugars, total
588			Fatty acids, total monounsaturated
560			Sugars, total
493			Fatty acids, total saturated
387			Sodium, Na
386			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
370			Sucrose
361			Sodium, Na
130			Glucose (dextrose)
121			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
113			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
111			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
76			Potassium, K
69			Potassium, K
51			Phosphorus, P
50			Fructose
44			Phosphorus, P
18			Cholesterol
13			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
13			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
12			Calcium, Ca
12			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
11			Calcium, Ca
10			Magnesium, Mg
9			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
7			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
7			FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
6			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
6			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
5.5			Choline, total
5			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
4			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
3.8			Vitamin C
2			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
2			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
2			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
1.3			Tocopherol, gamma
1			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
1			FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
1			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
1			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
0.72			Zinc, Zn
0.69			Zinc, Zn
0.66			Iron, Fe
0.637			Niacin
0.46			Iron, Fe
0.433			Manganese, Mn
0.31			Tocotrienol, alpha
0.28			Tocopherol, delta
0.2			Betaine
0.16			Tocotrienol, gamma
0.13			Vitamin E (alpha-tocopherol)
0.128			Carotene, beta
0.103			Lutein + zeaxanthin
0.095			Copper, Cu
0.086			Copper, Cu
0.038			Carotene, alpha
0.032			Vitamin B-6
0.03			Tocopherol, beta
0.026			Riboflavin
0.015			Thiamin
0.01			Retinol
0.0083			Selenium, Se
0.006			Folic acid
0.003			Lycopene
0.0028			Vitamin K (phylloquinone)