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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
90379.74683544303 Water
7215.18987341772 Carbohydrate
1898.73417721519 Fiber, total dietary
1518.98734177215 Protein
759.494 ASH, TOTAL
291.139 Potassium, K
250.63299999999998 Glutamic acid
145.57 Aspartic acid
126.582278481013 Total lipid (fat)
102.532 Arginine
96.2025 Fatty acids, total polyunsaturated
79.74680000000001 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
73.4177 Leucine
62.0253 Serine
59.4937 Tyrosine
54.4304 Lysine
51.8987 Valine
45.5696 Isoleucine
45.5696 Phenylalanine
43.038 Fatty acids, total saturated
40.5063 Alanine
39.2405 Glycine
36.7089 Proline
36.07594936708862 Energy
31.6456 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
29.1139 Threonine
22.7848 Histidine
20.2532 Fatty acids, total monounsaturated
20.2532 Phosphorus, P
18.987299999999998 Tryptophan
17.721500000000002 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
17.7215 Magnesium, Mg
16.4557 Methionine
16.4557 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
15.1898734177215 Calcium, Ca
11.3924 Cystine
11.3924 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
8.86076 Phytosterols
2.53165 Sodium, Na
2.53165 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
2.08860759493671 Vitamin C
0.886075949367089 Iron, Fe
0.443037974683544 Niacin
0.379747 Vitamin E (alpha-tocopherol)
0.355696 Pantothenic acid
0.316456 Manganese, Mn
0.20253164556962 Zinc, Zn
0.103797 Copper, Cu
0.0637974683544304 Pyridoxine (Vitamin B6
0.0506329113924051 Carotene, beta
0.0405063291139241 Riboflavin
0.0246835443037975 Thiamin
0.00443038 Vitamin K (phylloquinone)
0.00421941 Vitamin A, IU
0.000379747 Selenium, Se

Sources, terms of use and Acknowledgements
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