Sauce, oyster, ready-to-serve

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
80000	-	Water
10920	-	Carbohydrate
7490	-	ASH, TOTAL
2733	-	Sodium, Na
1350	-	Protein
300	-	Fiber, total dietary
250	-	Total lipid (fat)
73	-	Fatty acids, total monounsaturated
67	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
66	-	Fatty acids, total polyunsaturated
66	-	FATTY ACIDS, POLYUNSATURATED, TOTAL
62	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
54	-	Potassium, K
43	-	Fatty acids, total saturated
43	-	FATTY ACIDS, SATURATED, TOTAL
32	-	Calcium, Ca
29	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
22	-	Phosphorus, P
10	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
5	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
4	-	Magnesium, Mg
3.5	-	Choline, total
2	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
1.474	-	Niacin
1	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
1	-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
1	-	FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
1	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
1	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
0.18	-	Iron, Fe
0.147	-	Copper, Cu
0.124	-	Riboflavin
0.1	-	Vitamin C
0.09	-	Zinc, Zn
0.016	-	Pantothenic acid
0.016	-	Vitamin B-6
0.015	-	Folic acid
0.01	-	Thiamin
0.0044	-	Selenium, Se
0.00041	-	Vitamin B-12