Tomato, red, ripe, canned, stewed
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 |
|---|---|---|---|
| 91540 | - | Water | |
| 1170 | - | ASH, TOTAL | |
| 1060 | - | Fiber, total dietary | |
| 910 | - | Protein | |
| 221 | - | Sodium, Na | |
| 207 | - | Potassium, K | |
| 190 | - | Total lipid (fat) | |
| 34 | - | Calcium, Ca | |
| 20 | - | Phosphorus, P | |
| 12 | - | Magnesium, Mg | |
| 7.9 | - | Vitamin C | |
| 1.33 | - | Iron, Fe | |
| 0.83 | - | Vitamin E (alpha-tocopherol) | |
| 0.714 | - | Niacin | |
| 0.2 | - | Tocopherol, gamma | |
| 0.17 | - | Zinc, Zn | |
| 0.112 | - | Copper, Cu | |
| 0.046 | - | Thiamin | |
| 0.035 | - | Riboflavin | |
| 0.0024 | - | Vitamin K (phylloquinone) |