Soup, chicken noodle, 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	Priority	Nutrient
91620	-	Water
2140	-	Protein
800	-	Fiber, total dietary
650	-	ASH, TOTAL
600	-	Total lipid (fat)
206	-	Fatty acids, total monounsaturated
191	-	FATTY ACIDS, SATURATED, TOTAL
178	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
158	-	FATTY ACIDS, POLYUNSATURATED, TOTAL
138	-	Sodium, Na
135	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
134	-	Potassium, K
130	-	Sucrose
129	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
90	-	Glucose (dextrose)
90	-	Maltose
60	-	Fructose
51	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
29	-	Phosphorus, P
22	-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
10	-	Calcium, Ca
8	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
7	-	Magnesium, Mg
6.09	-	Cholesterol
5	-	FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
4	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
4	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
0.89	-	Niacin
0.24	-	Iron, Fe
0.14	-	Zinc, Zn
0.056	-	Manganese, Mn
0.034	-	Riboflavin
0.025	-	Thiamin
0.021	-	Copper, Cu
0.018	-	Vitamin B-6
0.014	-	Folic acid
0.006	-	Folic acid
0.0029	-	Selenium, Se
2.1000000000000002E-05	-	Vitamin B-12