Soup, stock, beef, homemade
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 |
|---|---|---|---|
| 95890 | - | Water | |
| 1970 | - | Protein | |
| 198 | - | Sodium, Na | |
| 185 | - | Potassium, K | |
| 90 | - | Total lipid (fat) | |
| 43 | - | Fatty acids, total monounsaturated | |
| 39 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 35 | - | FATTY ACIDS, SATURATED, TOTAL | |
| 31 | - | Phosphorus, P | |
| 20 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 13 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 8 | - | Calcium, Ca | |
| 7 | - | Magnesium, Mg | |
| 5 | - | FATTY ACIDS, POLYUNSATURATED, TOTAL | |
| 4 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 3 | - | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | |
| 1 | - | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | |
| 1 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 0.872 | - | Niacin | |
| 0.27 | - | Iron, Fe | |
| 0.17 | - | Zinc, Zn | |
| 0.091 | - | Riboflavin | |
| 0.055 | - | Vitamin B-6 | |
| 0.05 | - | Copper, Cu | |
| 0.033 | - | Thiamin |