Soup, butternut squash, 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
90240 - Water
1340 - Sucrose
1010 - Total lipid (fat)
680 - ASH, TOTAL
578 - FATTY ACIDS, SATURATED, TOTAL
530 - Protein
410 👍 Fructose
410 👎 Glucose (dextrose)
317 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
250 - Fatty acids, total monounsaturated
203 - FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
200 - Sodium, Na
120 👎 Lactose
109 - Potassium, K
107 - FATTY ACIDS, POLYUNSATURATED, TOTAL
104 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
99 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
76 - FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
50 - Maltose
26 - FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
15 - FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
15 - FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
12 👍 Calcium, Ca
12 - Phosphorus, P
12 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
11 - FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
9 - FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
9 - FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
8 - FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
7 👎 Magnesium, Mg
6 - FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
3.24 - Cholesterol
0.27 👎 Iron, Fe
0.199 👍 Niacin
0.08 👎 Zinc, Zn
0.045 - Manganese, Mn
0.027 - Copper, Cu
0.015 - Vitamin B-6
0.013 👍 Thiamin
0.012 👍 Riboflavin
0.0025 👎 Selenium, Se

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