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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
63573.33333333332 - Water
30760 - Protein
4618.67 🏆 - Glutamic acid
4346.666666666671 - Carbohydrate
2802.67 🏆 - Aspartic acid
2600 - Lysine
2446.67 - Leucine
2078.6699999999996 - Fatty acids, total monounsaturated
1989.3300000000002 👍 Arginine
1916 👍 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1909.33 - Fatty acids, total saturated
1873.33 👎 Glycine
1870.67 - Alanine
1526.67 - Valine
1466.6699999999998 👎 Proline
1400 - Isoleucine
1320 - ASH, TOTAL
1229.33 - Threonine
1214.6699999999998 - Phenylalanine
1212 - Serine
1146.67 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
981.333 - Histidine
980 - Tyrosine
801.333 👎 Methionine
633.3330000000001 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
481.333 - Potassium, K
397.33299999999997 - Cystine
285.333 - Phosphorus, P
224 👎 Fatty acids, total polyunsaturated
202.667 👎 Tryptophan
180 - FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
160 - FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
140.4266666666667 - Energy
76 - Sodium, Na
53.3333 - Cholesterol
32 👎 Magnesium, Mg
32 - FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
30.6666666666667 👍 Calcium, Ca
12 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
7.14986666666667 👍 Niacin
5.4 👎 Zinc, Zn
2.17333333333333 👎 Iron, Fe
0.7232 - Pantothenic acid
0.6944 - Pyridoxine (Vitamin B6
0.309333 👎 Vitamin E (alpha-tocopherol)
0.132266666666667 👍 Riboflavin
0.104 - Copper, Cu
0.0832 👍 Thiamin
0.0416 👎 Selenium, Se
0.017333300000000003 👎 Folic acid
0.0146667 - Manganese, Mn
0.0016 - Vitamin K (phylloquinone)
0.0010453300000000001 👍 Vitamin B-12

Sources, terms of use and Acknowledgements
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