Soup, chicken vegetable, dehydrated
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 |
|---|---|---|---|
| 18980 | - | Protein | |
| 15730 | 🏆 | - | ASH, TOTAL |
| 5698 | 🏆 | - | Sodium, Na |
| 5590 | - | Total lipid (fat) | |
| 4660 | - | Water | |
| 1940 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 1080 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 1080 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 483 | - | Potassium, K | |
| 229 | - | Phosphorus, P | |
| 220 | - | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | |
| 220 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 151 | - | Magnesium, Mg | |
| 20 | - | Cholesterol | |
| 8.6 | - | Vitamin C | |
| 4.843 | - | Niacin | |
| 4.14 | - | Iron, Fe | |
| 1.47 | - | Zinc, Zn | |
| 0.625 | - | Vitamin B-6 | |
| 0.496 | - | Thiamin | |
| 0.336 | - | Riboflavin | |
| 0.177 | - | Copper, Cu |