Soup, cream of celery, canned, condensed

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
84960 Water
7030 Carbohydrate
4460 Total lipid (fat)
2230 ASH, TOTAL
2000 Fatty acids, total polyunsaturated
1940 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1350 Sugars, total
1320 Protein
1120 Fatty acids, total saturated
1030 Fatty acids, total monounsaturated
950 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
600 Fiber, total dietary
516 Sodium, Na
460 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
160 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
98 Potassium, K
60 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
50 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
50 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
50 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
40 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
40 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
32 Calcium, Ca
30 Phosphorus, P
20 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
11 Cholesterol
9 Choline, total
5 Magnesium, Mg
1.39 Vitamin E (alpha-tocopherol)
0.5 Iron, Fe
0.265 Niacin
0.2 Manganese, Mn
0.2 Vitamin C
0.155 Lutein + zeaxanthin
0.151 Carotene, beta
0.12 Zinc, Zn
0.113 Copper, Cu
0.039 Riboflavin
0.023 Thiamin
0.0172 Vitamin K (phylloquinone)
0.01 Vitamin B-6
0.009 Retinol
0.002 Folic acid
0.0018 Selenium, Se
4E-05 Vitamin B-12

Sources, terms of use and Acknowledgements
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