Spices, curry powder
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 |
|---|---|---|---|
| 53200 | 🏆 | - | Fiber, total dietary |
| 79 | 🏆 | - | FATTY ACIDS, SATURATED, 13:0 TRIDECANOIC (Tridecylic acid) |
| 25.24 | 🏆 | - | Vitamin E (alpha-tocopherol) |
| 14290 | - | Protein | |
| 14010 | - | Total lipid (fat) | |
| 8800 | - | Water | |
| 8742 | - | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | |
| 7070 | - | ASH, TOTAL | |
| 2788 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 2760 | - | Sugars, total | |
| 1170 | - | Potassium, K | |
| 1140 | - | Glucose (dextrose) | |
| 790 | - | Fructose | |
| 681 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 637 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 620 | - | Sucrose | |
| 525 | - | Calcium, Ca | |
| 367 | - | Phosphorus, P | |
| 255 | - | Magnesium, Mg | |
| 255 | - | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) |
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