Soup, bean with bacon, 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
69730			Water
6590			Protein
6500			Fiber, total dietary
1950			Total lipid (fat)
1650			ASH, TOTAL
1240			Sucrose
676			Fatty acids, total monounsaturated
651			FATTY ACIDS, SATURATED, TOTAL
629			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
430			Fructose
428			Potassium, K
415			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
360			Glucose (dextrose)
351			Sodium, Na
189			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
167			FATTY ACIDS, POLYUNSATURATED, TOTAL
139			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
135			Phosphorus, P
66			Calcium, Ca
51			Magnesium, Mg
35			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
23			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
8			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
6			FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
6			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
6			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
6			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
5			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
4.44			Cholesterol
4			FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
4			FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
4			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
3			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1.97			Iron, Fe
0.89			Zinc, Zn
0.766			Niacin
0.399			Manganese, Mn
0.254			Copper, Cu
0.076			Thiamin
0.054			Vitamin B-6
0.05			Riboflavin
0.018			Folic acid
0.0043			Selenium, Se
1.6E-05			Vitamin B-12