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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
51328.35820895523 - Water
32134.328358208997 - Protein
15208.9552238806 - Carbohydrate
7179.1 - Fatty acids, total monounsaturated
6402.99 - Fatty acids, total saturated
6253.73 👍 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
4828.36 🏆 - Glutamic acid
3791.04 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2935.82 🏆 - Aspartic acid
2673.13 - Lysine
2540.2999999999997 - Leucine
2031.3400000000001 👍 Arginine
1938.81 - Alanine
1835.82 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1753.73 👎 Glycine
1562.6899999999998 - Valine
1444.78 - Isoleucine
1419.4 👎 Proline
1402.99 - Threonine
1328.36 - ASH, TOTAL
1255.22 - Phenylalanine
1228.36 - Serine
1100 - Histidine
1079.1 - Tyrosine
822.388 👎 Methionine
582.09 👎 Fatty acids, total polyunsaturated
582.09 - FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
520.896 - Potassium, K
462.687 - FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
359.70099999999996 - Cystine
359.70099999999996 👎 Tryptophan
276.119 - Phosphorus, P
189.3731343283582 - Energy
88.0597 - Cholesterol
88.0597 - Sodium, Na
74.62689999999999 - FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
32.8358 👎 Magnesium, Mg
29.8507 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
7.46268656716418 👍 Calcium, Ca
5.43283582089552 👎 Zinc, Zn
5.3134328358209 👍 Niacin
2.65671641791045 👎 Iron, Fe
0.525373134328358 - Pyridoxine (Vitamin B6
0.429851 - Pantothenic acid
0.17910447761194 👍 Riboflavin
0.119402985074627 👍 Thiamin
0.116418 - Copper, Cu
0.0265672 👎 Selenium, Se
0.0208955 - Manganese, Mn
0.00522388 👎 Folic acid
0.00364179 👍 Vitamin B-12

Sources, terms of use and Acknowledgements
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