Sauce, pasta, spaghetti or marinara, 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 | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 87390 | - | Water | |
| 5500 | - | Sugars, total | |
| 2350 | - | Fructose | |
| 2300 | - | Glucose (dextrose) | |
| 1800 | - | Fiber, total dietary | |
| 1480 | - | Total lipid (fat) | |
| 1410 | - | Protein | |
| 850 | - | Sucrose | |
| 429 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 424 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
| 419 | - | Sodium, Na | |
| 365 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 364 | - | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | |
| 319 | - | Potassium, K | |
| 107 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 79 | - | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | |
| 79 | - | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | |
| 39 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 34 | - | Phosphorus, P | |
| 27 | - | Calcium, Ca |
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