Restaurant, Chinese, vegetable chow mein, without meat or noodles

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
90080 Water
5740 Carbohydrate
2630 Sugars, total
1680 Total lipid (fat)
1340 Protein
1270 Starch
1230 Sucrose
1200 Fiber, total dietary
1160 ASH, TOTAL
921 Fatty acids, total polyunsaturated
788 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
783 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
700 Fructose
700 Glucose (dextrose)
411 Fatty acids, total monounsaturated
402 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
401 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
344 Sodium, Na
293 Fatty acids, total saturated
190 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
136 Potassium, K
133 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
129 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
82 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
30 Phosphorus, P
25 Calcium, Ca
15.8 Choline, total
9 Magnesium, Mg
7.2 Vitamin C
7 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
6 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
4 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
4 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
4 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
4 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
3 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
3 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
2 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
2 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
1.3 Betaine
1 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
1 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
1 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
1 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
0.86 Tocopherol, gamma
0.507 Niacin
0.5 Vitamin E (alpha-tocopherol)
0.42 Iron, Fe
0.29 Tocopherol, delta
0.23 Pantothenic acid
0.19 Zinc, Zn
0.178 Lutein + zeaxanthin
0.148 Carotene, beta
0.112 Manganese, Mn
0.098 Riboflavin
0.086 Vitamin B-6
0.04 Folic acid
0.032 Copper, Cu
0.028 Carotene, alpha
0.02 Thiamin
0.0189 Vitamin K (phylloquinone)
0.0004 Selenium, Se

Sources, terms of use and Acknowledgements
© Copyright 2016-2022 Lassesen Consulting, LLC [2007], DBA, Microbiome Prescription. All rights served.