Soup, broth, vegetable, ready-to-serve, reduced 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 | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 98980 | - | Water | |
| 300 | - | Fiber, total dietary | |
| 160 | - | Glucose (dextrose) | |
| 140 | - | Sucrose | |
| 130 | - | Fructose | |
| 130 | - | Protein | |
| 130 | - | ASH, TOTAL | |
| 90 | - | Total lipid (fat) | |
| 46 | - | Fatty acids, total monounsaturated | |
| 46 | - | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | |
| 29 | - | Potassium, K | |
| 28 | - | Sodium, Na | |
| 28 | - | FATTY ACIDS, POLYUNSATURATED, TOTAL | |
| 22 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
| 10 | - | FATTY ACIDS, SATURATED, TOTAL | |
| 6 | - | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | |
| 6 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 5 | - | Calcium, Ca | |
| 3 | - | Phosphorus, P | |
| 2 | - | Magnesium, Mg | |
| 0.1 | - | Iron, Fe | |
| 0.063 | - | Niacin | |
| 0.02 | - | Zinc, Zn | |
| 0.015 | - | Manganese, Mn | |
| 0.01 | - | Copper, Cu | |
| 0.006 | - | Vitamin B-6 | |
| 0.002 | - | Riboflavin | |
| 0.0002 | - | Selenium, Se |