Soup, Italian wedding, ready-to-serve

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
89200	-	Water
2870	-	Protein
1210	-	Total lipid (fat)
800	-	Fiber, total dietary
760	-	ASH, TOTAL
440	-	Fatty acids, total monounsaturated
433	-	FATTY ACIDS, SATURATED, TOTAL
401	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
275	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
242	-	Sodium, Na
235	-	FATTY ACIDS, POLYUNSATURATED, TOTAL
190	-	Sucrose
190	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
121	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
100	👎	Fructose
80	👎	Glucose (dextrose)
76	-	Potassium, K
60	-	FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
36	-	Phosphorus, P
25	👎	Calcium, Ca
25	-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
21	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
20	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
12	👎	Magnesium, Mg
6	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
6	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
5.55	-	Cholesterol
5	-	FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
4	-	FATTY ACIDS, POLYUNSATURATED, 18:4, OCTADECATETRAENOIC (Omega-3)
4	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
0.821	👎	Niacin
0.5	👎	Iron, Fe
0.29	👍	Zinc, Zn
0.135	-	Manganese, Mn
0.068	👍	Thiamin
0.048	👍	Riboflavin
0.036	-	Copper, Cu
0.024	👍	Vitamin B-6
0.013	👍	Folic acid
0.007	👎	Selenium, Se
0.002	👍	Folic acid
2.9E-05	👎	Vitamin B-12