Soup, cream, potato, canned, condensed

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
1880	-	Total lipid (fat)
420	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
390	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
300	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
150	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
140	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
90	-	FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
40	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
40	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
40	-	FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
30	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
20	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
20	-	FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
0.43	-	Niacin
0.3	-	Manganese, Mn
0.2	-	Copper, Cu
0.03	-	Vitamin B-6
0.029	-	Riboflavin
0.028	-	Thiamin
0.002	-	Folic acid