Restaurant, Italian, cheese ravioli with marinara sauce

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
67290	-	Water
12670	-	Starch
7070	-	Protein
5700	-	Total lipid (fat)
4500	-	Sugars, total
2340	-	Lactose
1450	-	ASH, TOTAL
1423	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1338	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1235	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1200	-	Fiber, total dietary
1020	-	Glucose (dextrose)
900	-	Fructose
446	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
430	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
401	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
386	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
306	-	Sodium, Na
240	-	Maltose
195	-	Potassium, K
121	-	Phosphorus, P
120	-	Calcium, Ca
119	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
110	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
85	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
84	-	FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
78	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
67	-	FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
66	-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
56	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
55	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
43	-	FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
42	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
37	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
26	-	Cholesterol
26	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
26	-	FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
22	-	Magnesium, Mg
20	-	FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
13	-	FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
12	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
9	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
9	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
6	-	FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
4	-	FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
4	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
3	-	FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
2	-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1.885	-	Lycopene
1.328	-	Niacin
1	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
1	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
1	-	FATTY ACIDS, POLYUNSATURATED, 20:3 n-3 EICOSATRIENOIC (Omega-3)
1	-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
0.82	-	Iron, Fe
0.74	-	Zinc, Zn
0.47	-	Pantothenic acid
0.47	-	Tocopherol, gamma
0.47	-	Vitamin E (alpha-tocopherol)
0.203	-	Riboflavin
0.187	-	Manganese, Mn
0.17	-	Carotene, beta
0.13	-	Tocotrienol, beta
0.105	-	Lutein + zeaxanthin
0.102	-	Thiamin
0.09	-	Vitamin B-6
0.086	-	Copper, Cu
0.039	-	Retinol
0.028	-	Folic acid
0.020399999999999998	-	Selenium, Se
0.01	-	Tocotrienol, alpha
0.00035999999999999997	-	Vitamin B-12