Soup, tomato noodle, 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 |
---|---|---|---|
90580 | - | Water | |
1270 | - | Protein | |
1000 | - | Fiber, total dietary | |
870 | 👍 | Fructose | |
860 | - | Sucrose | |
680 | 👎 | Glucose (dextrose) | |
670 | - | ASH, TOTAL | |
208 | - | Sodium, Na | |
200 | - | Total lipid (fat) | |
124 | - | Potassium, K | |
102 | - | FATTY ACIDS, POLYUNSATURATED, TOTAL | |
90 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
50 | - | FATTY ACIDS, SATURATED, TOTAL | |
38 | - | Fatty acids, total monounsaturated | |
38 | - | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | |
35 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
21 | - | Phosphorus, P | |
20 | 👍 | Calcium, Ca | |
13 | - | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | |
10 | 👎 | Magnesium, Mg | |
9 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
0.8 | 👎 | Iron, Fe | |
0.5 | 👍 | Vitamin C | |
0.481 | 👍 | Niacin | |
0.22 | 👎 | Zinc, Zn | |
0.101 | - | Manganese, Mn | |
0.052 | - | Copper, Cu | |
0.027 | - | Vitamin B-6 | |
0.023 | 👍 | Riboflavin | |
0.016 | 👍 | Thiamin | |
0.0035 | 👎 | Selenium, Se | |
0.002 | 👎 | Folic acid |