Velvet 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 |
---|---|---|---|
78300 | Water | ||
8200 | Carbohydrate | ||
7000 | Protein | ||
4900 | Fiber, total dietary | ||
1100 | Total lipid (fat) | ||
470 | Fatty acids, total polyunsaturated | ||
430 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
400 | ASH, TOTAL | ||
320 | Fatty acids, total saturated | ||
239 | Potassium, K | ||
97 | Phosphorus, P | ||
90 | Fatty acids, total monounsaturated | ||
81 | Energy | ||
53 | Tryptophan | ||
40 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
31 | Magnesium, Mg | ||
23 | Calcium, Ca | ||
1.3 | Iron, Fe | ||
1.2 | Niacin | ||
0.75 | Zinc, Zn | ||
0.4 | Niacin | ||
0.38 | Copper, Cu | ||
0.15 | Pyridoxine (Vitamin B6 | ||
0.09 | Vitamin E (alpha-tocopherol) | ||
0.06 | Riboflavin | ||
0.03 | Thiamin | ||
0.021 | Folic acid | ||
0.02 | Tocopherol, beta | ||
0.02 | Tocopherol, gamma |