Fast foods, mexican, chimichanga with beef, cheese and red chili peppers
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 |
|---|---|---|---|
| 59190 | Water | ||
| 9750 | Total lipid (fat) | ||
| 8150 | Protein | ||
| 3923 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 2402 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 1897 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 1650 | ASH, TOTAL | ||
| 497 | Sodium, Na | ||
| 349 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 303 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 183 | Potassium, K | ||
| 121 | Calcium, Ca | ||
| 81 | Phosphorus, P | ||
| 28 | Cholesterol | ||
| 23 | Magnesium, Mg | ||
| 2.57 | Zinc, Zn | ||
| 1.92 | Niacin | ||
| 1.75 | Iron, Fe | ||
| 1 | Vitamin C | ||
| 0.82 | Pantothenic acid | ||
| 0.53 | Riboflavin | ||
| 0.313 | Copper, Cu | ||
| 0.217 | Manganese, Mn | ||
| 0.13 | Thiamin | ||
| 0.09 | Vitamin B-6 | ||
| 0.0007099999999999999 | Vitamin B-12 |