Fast foods, mexican, chimichanga with beef, cheese and red chili peppers
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 |
|---|---|---|---|
| 59190 | - | Water | |
| 9750 | - | Total lipid (fat) | |
| 8150 | - | Protein | |
| 3923 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 2402 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 1897 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 1650 | - | ASH, TOTAL | |
| 497 | - | Sodium, Na | |
| 349 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 303 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 183 | - | Potassium, K | |
| 121 | - | Calcium, Ca | |
| 81 | - | Phosphorus, P | |
| 28 | - | Cholesterol | |
| 23 | - | Magnesium, Mg | |
| 2.57 | - | Zinc, Zn | |
| 1.92 | - | Niacin | |
| 1.75 | - | Iron, Fe | |
| 1 | - | Vitamin C | |
| 0.82 | - | Pantothenic acid | |
| 0.53 | - | Riboflavin | |
| 0.313 | - | Copper, Cu | |
| 0.217 | - | Manganese, Mn | |
| 0.13 | - | Thiamin | |
| 0.09 | - | Vitamin B-6 | |
| 0.0007099999999999999 | - | Vitamin B-12 |