Soup, mixed vegetable (with pasta), 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 | Significant amount | Priority | Nutrient |
---|---|---|---|
89820 | - | Water | |
1100 | - | Protein | |
1000 | - | Fiber, total dietary | |
910 | - | Sucrose | |
900 | - | ASH, TOTAL | |
530 | 👍 | Fructose | |
470 | 👎 | Glucose (dextrose) | |
291 | - | Sodium, Na | |
170 | - | Maltose | |
130 | - | Total lipid (fat) | |
112 | - | Potassium, K | |
58 | - | FATTY ACIDS, POLYUNSATURATED, TOTAL | |
50 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
35 | - | Fatty acids, total monounsaturated | |
35 | - | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | |
26 | - | FATTY ACIDS, SATURATED, TOTAL | |
24 | - | Phosphorus, P | |
20 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
19 | 👍 | Calcium, Ca | |
8 | 👎 | Magnesium, Mg | |
8 | - | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | |
3 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
0.58 | 👎 | Iron, Fe | |
0.533 | 👍 | Niacin | |
0.17 | 👎 | Zinc, Zn | |
0.068 | - | Manganese, Mn | |
0.038 | - | Copper, Cu | |
0.031 | - | Vitamin B-6 | |
0.018 | 👍 | Riboflavin | |
0.018 | 👍 | Thiamin | |
0.004 | 👎 | Folic acid | |
0.0016 | 👎 | Selenium, Se | |
0.001 | 👎 | Folic acid |