Soup, red pepper and black bean, ready-to-serve, reduced sodium
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 |
---|---|---|---|
87810 | Water | ||
1800 | Fiber, total dietary | ||
1750 | Protein | ||
1470 | ASH, TOTAL | ||
620 | Sucrose | ||
490 | Total lipid (fat) | ||
470 | Fructose | ||
400 | Glucose (dextrose) | ||
241 | FATTY ACIDS, POLYUNSATURATED, TOTAL | ||
199 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
178 | Sodium, Na | ||
163 | Potassium, K | ||
113 | Fatty acids, total monounsaturated | ||
111 | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | ||
99 | FATTY ACIDS, SATURATED, TOTAL | ||
68 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
41 | Phosphorus, P | ||
41 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
19 | Calcium, Ca | ||
16 | Magnesium, Mg | ||
16 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
0.83 | Iron, Fe | ||
0.515 | Niacin | ||
0.33 | Zinc, Zn | ||
0.211 | Manganese, Mn | ||
0.077 | Copper, Cu | ||
0.037 | Vitamin B-6 | ||
0.025 | Thiamin | ||
0.018 | Riboflavin | ||
0.005 | Folic acid | ||
0.0012 | Selenium, Se | ||
0.001 | Folic acid |