Spices, thyme, dried
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 |
|---|---|---|---|
| 63940 | 🏆 | - | Carbohydrate |
| 37000 | 🏆 | - | Fiber, total dietary |
| 11740 | 🏆 | - | ASH, TOTAL |
| 1890 | 🏆 | - | Calcium, Ca |
| 123.6 | 🏆 | - | Iron, Fe |
| 9110 | - | Protein | |
| 7790 | - | Water | |
| 7430 | - | Total lipid (fat) | |
| 2730 | - | Fatty acids, total saturated | |
| 1720 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 1710 | - | Sugars, total | |
| 1190 | - | Fatty acids, total polyunsaturated | |
| 814 | - | Potassium, K | |
| 690 | - | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | |
| 500 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 470 | - | Fatty acids, total monounsaturated | |
| 470 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 280 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 240 | - | FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid) | |
| 230 | - | FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid) |
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