Turnip, boiled (as part of a recipe)
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 |
---|---|---|---|
90300 | Water | ||
4800 | Carbohydrate | ||
2800 | Fiber, total dietary | ||
1100 | Protein | ||
800 | ASH, TOTAL | ||
291 | Potassium, K | ||
200 | Total lipid (fat) | ||
130 | Fatty acids, total polyunsaturated | ||
100 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
49 | Sodium, Na | ||
45 | Calcium, Ca | ||
39 | Phosphorus, P | ||
31 | Energy | ||
30 | Fatty acids, total saturated | ||
30 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
22 | Vitamin C | ||
20 | Fatty acids, total monounsaturated | ||
16 | Magnesium, Mg | ||
13 | Tryptophan | ||
0.7 | Niacin | ||
0.5 | Niacin | ||
0.3 | Iron, Fe | ||
0.24 | Zinc, Zn | ||
0.11 | Copper, Cu | ||
0.08 | Pyridoxine (Vitamin B6 | ||
0.046 | Carotene, beta | ||
0.04 | Riboflavin | ||
0.04 | Thiamin | ||
0.019 | Folic acid | ||
0.008 | Vitamin A, IU |