Sauce, pasta, spaghetti or marinara, ready-to-serve, low sodium

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	Priority	Nutrient
87390	-	Water
5500	-	Sugars, total
1800	-	Fiber, total dietary
1660	-	ASH, TOTAL
1480	-	Total lipid (fat)
1410	-	Protein
429	👍	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
365	👍	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
319	-	Potassium, K
107	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
79	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
39	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
34	-	Phosphorus, P
27	👍	Calcium, Ca
18	👎	Magnesium, Mg
12.665	👍	Lycopene
8	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
5	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
4	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
3	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
3	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
2	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
2	-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
2	-	FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
2	-	FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
1	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
0.78	👎	Iron, Fe
0.39	👎	Carotene, beta
0.2	👎	Zinc, Zn
0.19	-	Lutein + zeaxanthin
0.137	-	Manganese, Mn
0.081	-	Copper, Cu