Soup, red pepper and black bean, 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 | Significant amount | Priority | Nutrient |
---|---|---|---|
87810 | - | Water | |
1800 | - | Fiber, total dietary | |
1750 | - | Protein | |
1470 | - | ASH, TOTAL | |
620 | - | Sucrose | |
490 | - | Total lipid (fat) | |
470 | 👍 | Fructose | |
400 | 👎 | Glucose (dextrose) | |
241 | - | FATTY ACIDS, POLYUNSATURATED, TOTAL | |
199 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
178 | - | Sodium, Na | |
163 | - | Potassium, K | |
113 | - | Fatty acids, total monounsaturated | |
111 | - | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | |
99 | - | FATTY ACIDS, SATURATED, TOTAL | |
68 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
41 | - | Phosphorus, P | |
41 | - | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | |
19 | 👍 | Calcium, Ca | |
16 | 👎 | Magnesium, Mg | |
16 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
0.83 | 👎 | Iron, Fe | |
0.515 | 👍 | Niacin | |
0.33 | 👎 | Zinc, Zn | |
0.211 | - | Manganese, Mn | |
0.077 | - | Copper, Cu | |
0.037 | - | Vitamin B-6 | |
0.025 | 👍 | Thiamin | |
0.018 | 👍 | Riboflavin | |
0.005 | 👎 | Folic acid | |
0.0012 | 👎 | Selenium, Se | |
0.001 | 👎 | Folic acid |