Spaghetti with pomodoro sauce (tomato sauce)

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
75560			Water
12080			Starch
3900			Protein
1890			Total lipid (fat)
1820			Sugars, total
1700			Fiber, total dietary
910			Fructose
910			Glucose (dextrose)
898			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
891			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
890			ASH, TOTAL
472			Betaine
447			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
444			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
259			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
191			Sodium, Na
140			Potassium, K
77			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
75			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
71			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
44			Phosphorus, P
16			Magnesium, Mg
15			Calcium, Ca
14			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
12			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
12			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
11			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
8			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
7			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
4			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
3			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
3			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
2			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
2			FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
2			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
2			FATTY ACIDS, POLYUNSATURATED, 20:3 n-3 EICOSATRIENOIC (Omega-3)
2			FATTY ACIDS, POLYUNSATURATED, 20:3, EICOSATRIENOIC (Omega-6)
2			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
2			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
2			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
2			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
2			FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
1.872			Lycopene
1.162			Niacin
1.1			Vitamin C
1			FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
1			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.9			Iron, Fe
0.81			Vitamin E (alpha-tocopherol)
0.35			Zinc, Zn
0.33			Tocopherol, gamma
0.215			Manganese, Mn
0.187			Pantothenic acid
0.132			Lutein + zeaxanthin
0.123			Riboflavin
0.12			Carotene, beta
0.084			Vitamin B-6
0.074			Copper, Cu
0.072			Thiamin
0.029			Folic acid
0.02			Tocopherol, delta
0.0101			Selenium, Se
0.004			Vitamin K (phylloquinone)
0.002			Cryptoxanthin, beta