Rice and vermicelli mix, chicken flavor, unprepared

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
71600 Starch
10640 Protein
8189.999999999999 Water
4050 ASH, TOTAL
2400 Sugars, total
1320 Total lipid (fat)
1300 Sucrose
1238 Sodium, Na
1200 Fiber, total dietary
830 Maltose
420 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
327 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
290 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
270 Glucose (dextrose)
153 Potassium, K
126 Phosphorus, P
34 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
31 Magnesium, Mg
19 FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
18 Calcium, Ca
17 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
13 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
9 Fatty acids, total polyunsaturated
7 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
7 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
6 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
6 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
5.123 Niacin
5 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
4 FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
3 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
3 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
2.77 Iron, Fe
2 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
2 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
2 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
1.36 Zinc, Zn
1.007 Manganese, Mn
1 FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
1 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
1 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
1 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
0.593 Thiamin
0.565 Pantothenic acid
0.24 Tocotrienol, beta
0.22 Tocotrienol, gamma
0.183 Vitamin B-6
0.176 Copper, Cu
0.15 Vitamin E (alpha-tocopherol)
0.14 Tocopherol, gamma
0.105 Lutein + zeaxanthin
0.097 Riboflavin
0.07 Tocotrienol, alpha
0.04 Tocopherol, beta
0.04 Tocopherol, delta
0.0329 Selenium, Se
0.029 Carotene, beta
0.01 Tocotrienol, delta
0.002 Lycopene
0.001 Cryptoxanthin, beta

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