Sauce, barbecue, KRAFT, original

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
54220 Water
32259.999999999996 Sugars, total
16650 Significant Glucose (dextrose)
14580 Fructose
3650 ASH, TOTAL
1242 Sodium, Na
1030 Sucrose
740 Protein
620 Total lipid (fat)
600 Starch
400 Fiber, total dietary
247 Potassium, K
60 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
47 Calcium, Ca
44 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
30 FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
21 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
19 Phosphorus, P
19 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
16 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
15 Magnesium, Mg
7 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
3.556 Lycopene
3 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
2 FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
2 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
2 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
2 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
1 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
1 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
1 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
1 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
0.79 Iron, Fe
0.66 Vitamin E (alpha-tocopherol)
0.52 Niacin
0.4 Betaine
0.2 Vitamin C
0.165 Pantothenic acid
0.16 Zinc, Zn
0.126 Manganese, Mn
0.12 Tocopherol, gamma
0.116 Carotene, beta
0.091 Copper, Cu
0.083 Vitamin B-6
0.069 Lutein + zeaxanthin
0.05 Riboflavin
0.03 Tocotrienol, alpha
0.023 Thiamin
0.02 Tocopherol, beta
0.003 Cryptoxanthin, beta

Sources, terms of use and Acknowledgements
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