Spices, poppy seed

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
41560	🏆	-	Total lipid (fat)
28295	🏆	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
19500	🏆	-	Fiber, total dietary
17990		-	Protein
6370		-	ASH, TOTAL
5950		-	Water
5864		-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
5860		-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
3581		-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2990		-	Sugars, total
2330		-	Sucrose
1438	🏆	-	Calcium, Ca
870		-	Phosphorus, P
782		-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
719		-	Potassium, K
370		-	Glucose (dextrose)
347	🏆	-	Magnesium, Mg
290		-	Fructose
273		-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
109		-	Beta-sitosterol
78		-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
77		-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
39		-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
39		-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
37		-	FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
30		-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
29		-	Campesterol
26		-	Sodium, Na
9.76		-	Iron, Fe
8.82		-	Tocopherol, gamma
8.3	🏆	-	Tocopherol, beta
7.9		-	Zinc, Zn
7		-	Stigmasterol
6.707		-	Manganese, Mn
1.77		-	Vitamin E (alpha-tocopherol)
1.627		-	Copper, Cu
1		-	Vitamin C
0.9		-	Betaine
0.896		-	Niacin
0.854		-	Thiamin
0.324		-	Pantothenic acid
0.32		-	Pantothenic acid
0.247		-	Vitamin B-6
0.23		-	Tocopherol, delta
0.15		-	Tocotrienol, alpha
0.13		-	Tocotrienol, gamma
0.1		-	Riboflavin
0.082		-	Folic acid
0.0135		-	Selenium, Se