Soup, bean with bacon, canned, condensed

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
69730 - Water
6590 - Protein
6500 - Fiber, total dietary
1950 - Total lipid (fat)
1650 - ASH, TOTAL
1240 - Sucrose
676 - Fatty acids, total monounsaturated
651 - FATTY ACIDS, SATURATED, TOTAL
629 - FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
430 👍 Fructose
428 - Potassium, K
415 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
360 👎 Glucose (dextrose)
351 - Sodium, Na
189 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
167 - FATTY ACIDS, POLYUNSATURATED, TOTAL
139 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
135 - Phosphorus, P
66 👍 Calcium, Ca
51 👎 Magnesium, Mg
35 - FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
23 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
8 - FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
6 - FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
6 - FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
6 - FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
6 - FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
5 - FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
4.44 - Cholesterol
4 - FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
4 - FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
4 - FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
3 - FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1.97 👎 Iron, Fe
0.89 👎 Zinc, Zn
0.766 👍 Niacin
0.399 - Manganese, Mn
0.254 - Copper, Cu
0.076 👍 Thiamin
0.054 - Vitamin B-6
0.05 👍 Riboflavin
0.018 👎 Folic acid
0.0043 👎 Selenium, Se
1.6E-05 👍 Vitamin B-12

Sources, terms of use and Acknowledgements
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