Tofu, regular; soft or firm, prepared with magnesium chloride (nigari)
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 |
|---|---|---|---|
| 81280 | Water | ||
| 9890 | Protein | ||
| 5830 | Total lipid (fat) | ||
| 2169 | Significant | FATTY ACIDS, MONOUNSATURATED, 15:1, PENTADECENOIC | |
| 1085 | Significant | FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC | |
| 1085 | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | ||
| 1000 | ASH, TOTAL | ||
| 542 | Significant | FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid) | |
| 500 | Sugars, total | ||
| 400 | Fiber, total dietary | ||
| 175 | Calcium, Ca | ||
| 136 | Phosphorus, P | ||
| 132 | Potassium, K | ||
| 53 | Magnesium, Mg | ||
| 8 | Sodium, Na | ||
| 1.84 | Iron, Fe | ||
| 1.1 | Zinc, Zn | ||
| 0.759 | Manganese, Mn | ||
| 0.5 | Vitamin C | ||
| 0.453 | Pantothenic acid | ||
| 0.288 | Niacin | ||
| 0.191 | Copper, Cu | ||
| 0.063 | Vitamin B-6 | ||
| 0.048 | Thiamin | ||
| 0.045 | Riboflavin | ||
| 0.017 | Folic acid | ||
| 0.013 | Selenium, Se |