Soup, chicken vegetable, dehydrated
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 |
|---|---|---|---|
| 18980 | Protein | ||
| 15730 | Significant | ASH, TOTAL | |
| 5698 | Significant | Sodium, Na | |
| 5590 | Total lipid (fat) | ||
| 4660 | Water | ||
| 1940 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 1080 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 1080 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 483 | Potassium, K | ||
| 229 | Phosphorus, P | ||
| 220 | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | ||
| 220 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 151 | Magnesium, Mg | ||
| 20 | Cholesterol | ||
| 8.6 | Vitamin C | ||
| 4.843 | Niacin | ||
| 4.14 | Iron, Fe | ||
| 1.47 | Zinc, Zn | ||
| 0.625 | Vitamin B-6 | ||
| 0.496 | Thiamin | ||
| 0.336 | Riboflavin | ||
| 0.177 | Copper, Cu |