Sauce, pepper or hot, ready-to-serve
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 |
|---|---|---|---|
| 89980 | - | Water | |
| 7390 | - | ASH, TOTAL | |
| 2643 | - | Sodium, Na | |
| 510 | - | Protein | |
| 370 | - | Total lipid (fat) | |
| 195 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 144 | - | Potassium, K | |
| 74.8 | - | Vitamin C | |
| 44 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 29 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 11 | - | Phosphorus, P | |
| 8 | - | Calcium, Ca | |
| 7 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 5 | - | Magnesium, Mg | |
| 1 | - | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | |
| 1 | - | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | |
| 1 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 0.48 | - | Iron, Fe | |
| 0.254 | - | Niacin | |
| 0.157 | - | Vitamin B-6 | |
| 0.11 | - | Pantothenic acid | |
| 0.11 | - | Zinc, Zn | |
| 0.082 | - | Riboflavin | |
| 0.049 | - | Manganese, Mn | |
| 0.036 | - | Thiamin | |
| 0.028 | - | Copper, Cu | |
| 0.006 | - | Folic acid |