Pasta, macaroni, protein-fortified, enriched, dry
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 |
|---|---|---|---|
| 19860 | - | Protein | |
| 9230 | - | Water | |
| 2230 | - | Total lipid (fat) | |
| 1120 | - | ASH, TOTAL | |
| 893 | 👍 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 291 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 270 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 201 | - | Potassium, K | |
| 163 | - | Phosphorus, P | |
| 93 | - | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | |
| 65 | 👎 | Magnesium, Mg | |
| 39 | 👎 | Calcium, Ca | |
| 32 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 8 | - | Sodium, Na | |
| 4.15 | 👎 | Iron, Fe | |
| 4 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 1.79 | 👍 | Zinc, Zn | |
| 1 | - | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | |
| 0.91 | - | Manganese, Mn | |
| 0.278 | - | Copper, Cu | |
| 0.178 | 👍 | Vitamin B-6 | |
| 0.02 | 👍 | Folic acid |