Broad bean, not soaked, boiled (without salt), with cooking liquid
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 |
|---|---|---|---|
| 79900 | Water | ||
| 8800 | Carbohydrate | ||
| 5500 | Protein | ||
| 4700 | Fiber, total dietary | ||
| 600 | ASH, TOTAL | ||
| 500 | Total lipid (fat) | ||
| 261 | Potassium, K | ||
| 190 | Fatty acids, total polyunsaturated | ||
| 100 | Fatty acids, total monounsaturated | ||
| 100 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 90 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 71 | Energy | ||
| 70 | Fatty acids, total saturated | ||
| 66 | Phosphorus, P | ||
| 47 | Tryptophan | ||
| 29 | Magnesium, Mg | ||
| 23 | Calcium, Ca | ||
| 6 | Sodium, Na | ||
| 1.2 | Niacin | ||
| 1.1 | Iron, Fe | ||
| 0.4 | Niacin | ||
| 0.4 | Zinc, Zn | ||
| 0.19 | Copper, Cu | ||
| 0.1 | Thiamin | ||
| 0.06 | Pyridoxine (Vitamin B6 | ||
| 0.05 | Riboflavin | ||
| 0.034 | Folic acid | ||
| 0.01 | Vitamin E (alpha-tocopherol) | ||
| 0.006 | Carotene, beta | ||
| 0.001 | Vitamin A, IU |