Soybean, fermented products, natto
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 |
|---|---|---|---|
| 55020 | Water | ||
| 17720 | Protein | ||
| 11000 | Total lipid (fat) | ||
| 3337 | Glutamic acid | ||
| 1956 | Aspartic acid | ||
| 1509 | Leucine | ||
| 1403 | Proline | ||
| 1145 | Lysine | ||
| 1121 | Serine | ||
| 1018 | Valine | ||
| 941 | Phenylalanine | ||
| 931 | Isoleucine | ||
| 909 | Arginine | ||
| 813 | Threonine | ||
| 798 | Alanine | ||
| 729 | Potassium, K | ||
| 646 | Glycine | ||
| 556 | Tyrosine | ||
| 512 | Histidine | ||
| 223 | Tryptophan | ||
| 220 | Cystine | ||
| 217 | Calcium, Ca | ||
| 208 | Methionine | ||
| 174 | Phosphorus, P | ||
| 115 | Magnesium, Mg | ||
| 13 | Vitamin C | ||
| 8.6 | Iron, Fe | ||
| 7 | Sodium, Na | ||
| 3.03 | Zinc, Zn | ||
| 1.528 | Manganese, Mn | ||
| 0.667 | Copper, Cu | ||
| 0.19 | Riboflavin | ||
| 0.16 | Thiamin |