Spices, coriander seed (cilantro)
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 |
|---|---|---|---|
| 17770 | - | Total lipid (fat) | |
| 13480 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 12370 | - | Protein | |
| 8860 | - | Water | |
| 6020 | - | ASH, TOTAL | |
| 1750 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 1267 | - | Potassium, K | |
| 810 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 709 | - | Calcium, Ca | |
| 409 | - | Phosphorus, P | |
| 330 | 🏆 | - | Magnesium, Mg |
| 110 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 100 | - | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | |
| 35 | - | Sodium, Na | |
| 20 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 16.32 | - | Iron, Fe | |
| 4.7 | - | Zinc, Zn | |
| 2.13 | - | Niacin | |
| 0.29 | - | Riboflavin | |
| 0.239 | - | Thiamin | |
| 0.026199999999999998 | - | Selenium, Se |