Spices, mace, ground
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 |
---|---|---|---|
32380.000000000004 | Significant | Total lipid (fat) | |
20200 | Significant | Fiber, total dietary | |
10590 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
8170 | Water | ||
7690 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
6710 | Protein | ||
4310 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
2230 | ASH, TOTAL | ||
930 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
580 | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | ||
463 | Potassium, K | ||
430 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
252 | Calcium, Ca | ||
163 | Magnesium, Mg | ||
110 | Phosphorus, P | ||
80 | Sodium, Na | ||
80 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
13.9 | Iron, Fe | ||
2.3 | Zinc, Zn | ||
1.35 | Niacin | ||
0.448 | Riboflavin | ||
0.312 | Thiamin | ||
0.24 | Vitamin A, IU | ||
0.16 | Vitamin B-6 | ||
0.04 | Retinol | ||
0.04 | Vitamin A, IU |