Spices, bay leaf

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
8360			Total lipid (fat)
7610			Protein
5440			Water
3620			ASH, TOTAL
1500			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1270			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1240			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1050			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
834			Calcium, Ca
530			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
529			Potassium, K
210			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
140			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
120			Magnesium, Mg
113			Phosphorus, P
46.5			Vitamin C
43			Iron, Fe
23			Sodium, Na
10			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
10			FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
3.7			Zinc, Zn
2.005			Niacin
1.8555			Vitamin A, IU
1.74			Vitamin B-6
0.421			Riboflavin
0.309			Retinol
0.309			Vitamin A, IU
0.009			Thiamin