Soup, tomato and red pepper, ready-to-serve, low 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	Priority	Nutrient
90990	-	Water
1550	-	Fructose
1430	-	Glucose (dextrose)
1400	-	Fiber, total dietary
1370	-	Sucrose
980	-	Total lipid (fat)
900	-	Protein
378	-	FATTY ACIDS, POLYUNSATURATED, TOTAL
373	-	Fatty acids, total monounsaturated
368	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
360	-	ASH, TOTAL
328	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
182	-	Potassium, K
161	-	FATTY ACIDS, SATURATED, TOTAL
110	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
47	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
39	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
36	-	Sodium, Na
19	-	Phosphorus, P
14	-	Calcium, Ca
9	-	Magnesium, Mg
5	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
4	-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
3	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
0.654	-	Niacin
0.36	-	Iron, Fe
0.25	-	Zinc, Zn
0.08	-	Manganese, Mn
0.063	-	Copper, Cu
0.04	-	Vitamin B-6
0.014	-	Riboflavin
0.0034	-	Selenium, Se
0.003	-	Folic acid