Soup, broth, chicken, 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 |
|---|---|---|---|
| 98310 | - | Water | |
| 770 | - | ASH, TOTAL | |
| 550 | - | Protein | |
| 313 | - | Sodium, Na | |
| 150 | - | Glucose (dextrose) | |
| 100 | - | Fiber, total dietary | |
| 42 | - | Potassium, K | |
| 40 | - | Sucrose | |
| 30 | - | Total lipid (fat) | |
| 13 | - | Phosphorus, P | |
| 12 | - | Fatty acids, total monounsaturated | |
| 10 | - | Fructose | |
| 10 | - | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | |
| 10 | - | FATTY ACIDS, SATURATED, TOTAL | |
| 7 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
| 7 | - | FATTY ACIDS, POLYUNSATURATED, TOTAL | |
| 7 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 4 | - | Calcium, Ca | |
| 3 | - | Magnesium, Mg | |
| 3 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 0.516 | - | Niacin | |
| 0.08 | - | Zinc, Zn | |
| 0.05 | - | Iron, Fe | |
| 0.023 | - | Thiamin | |
| 0.014 | - | Vitamin B-6 | |
| 0.011 | - | Riboflavin | |
| 0.008 | - | Copper, Cu | |
| 0.002 | - | Manganese, Mn | |
| 0.0004 | - | Selenium, Se |