Soup, split pea, 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
84420 - Water
3210 - Protein
3100 - Fiber, total dietary
1770 - Total lipid (fat)
1000 - ASH, TOTAL
745 - FATTY ACIDS, SATURATED, TOTAL
566 - Fatty acids, total monounsaturated
535 - FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
429 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
331 - FATTY ACIDS, POLYUNSATURATED, TOTAL
280 - FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
272 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
260 - Sucrose
259 - Sodium, Na
108 - Potassium, K
80 👍 Fructose
80 👎 Glucose (dextrose)
51 - Phosphorus, P
27 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
24 - FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
24 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
16 👍 Calcium, Ca
16 👎 Magnesium, Mg
8 - FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
6 - FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
5 - FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
4 - FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
4 - FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
3 - FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
3 - FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
2.59 👎 Iron, Fe
0.47 👎 Zinc, Zn
0.298 👍 Niacin
0.185 - Manganese, Mn
0.13 - Copper, Cu
0.053 👍 Thiamin
0.018 - Vitamin B-6
0.015 👍 Riboflavin
0.0145 👎 Selenium, Se
0.004 👎 Folic acid

Sources, terms of use and Acknowledgements
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