Spices, poppy seed

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	Nutrient
41560	Significant	Total lipid (fat)
28295	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
19500	Significant	Fiber, total dietary
17990		Protein
6370		ASH, TOTAL
5950		Water
5864		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
5860		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
3581		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2990		Sugars, total
2330		Sucrose
1438	Significant	Calcium, Ca
870		Phosphorus, P
782		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
719		Potassium, K
370		Glucose (dextrose)
347	Significant	Magnesium, Mg
290		Fructose
273		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
109		Beta-sitosterol
78		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
77		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
39		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
39		FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
37		FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
30		FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
29		Campesterol
26		Sodium, Na
9.76		Iron, Fe
8.82		Tocopherol, gamma
8.3	Significant	Tocopherol, beta
7.9		Zinc, Zn
7		Stigmasterol
6.707		Manganese, Mn
1.77		Vitamin E (alpha-tocopherol)
1.627		Copper, Cu
1		Vitamin C
0.9		Betaine
0.896		Niacin
0.854		Thiamin
0.324		Pantothenic acid
0.32		Pantothenic acid
0.247		Vitamin B-6
0.23		Tocopherol, delta
0.15		Tocotrienol, alpha
0.13		Tocotrienol, gamma
0.1		Riboflavin
0.082		Folic acid
0.0135		Selenium, Se