Rice, soaked, (Mpunga woviika)
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 |
|---|---|---|---|
| 18100 | - | Carbohydrate | |
| 1300 | - | Protein | |
| 200 | - | Fiber, total dietary | |
| 138 | - | Manganese, Mn | |
| 100 | - | Total lipid (fat) | |
| 80 | - | Energy | |
| 67 | - | Phosphorus, P | |
| 37 | - | Magnesium, Mg | |
| 37 | - | Potassium, K | |
| 9 | - | Sodium, Na | |
| 3 | - | Calcium, Ca | |
| 0.34 | - | Zinc, Zn | |
| 0.13 | - | Copper, Cu | |
| 0.1 | - | Iron, Fe | |
| 0.033 | - | Pyridoxine (Vitamin B6 | |
| 0.03 | - | Thiamin | |
| 0.02 | - | Vitamin E (alpha-tocopherol) | |
| 0.01 | - | Riboflavin | |
| 0.001 | - | Folic acid |