Soup, tomato, 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 |
|---|---|---|---|
| 10810 | Significant | ASH, TOTAL | |
| 8630 | Protein | ||
| 8350 | Total lipid (fat) | ||
| 3920 | Water | ||
| 3319 | Sodium, Na | ||
| 3000 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 1910 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 1360 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 1039 | Potassium, K | ||
| 820 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 270 | FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid) | ||
| 270 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 234 | Phosphorus, P | ||
| 190 | Calcium, Ca | ||
| 140 | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | ||
| 51 | Magnesium, Mg | ||
| 16.2 | Vitamin C | ||
| 3 | Cholesterol | ||
| 2.752 | Niacin | ||
| 1.49 | Iron, Fe | ||
| 0.74 | Zinc, Zn | ||
| 0.343 | Vitamin B-6 | ||
| 0.325 | Copper, Cu | ||
| 0.217 | Thiamin | ||
| 0.166 | Riboflavin | ||
| 0.024 | Folic acid |