Sauce, pasta or simmer, commercial, low fat
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 |
|---|---|---|---|
| 3500000 | - | Sugars, total | |
| 85500 | - | Water | |
| 6600 | - | Carbohydrate | |
| 3100 | - | Starch | |
| 2900 | - | Total lipid (fat) | |
| 2200 | - | ASH, TOTAL | |
| 1500 | - | Sucrose | |
| 1300 | - | Fiber, total dietary | |
| 1230 | - | Fatty acids, total monounsaturated | |
| 1180 | - | Fatty acids, total polyunsaturated | |
| 1100 | - | Glucose (dextrose) | |
| 900 | - | Fructose | |
| 800 | - | Protein | |
| 300 | - | Fatty acids, total saturated | |
| 281 | - | Sodium, Na | |
| 240 | - | Energy | |
| 89 | - | Potassium, K | |
| 62.38 | - | Fatty acids, total trans | |
| 20 | - | Phosphorus, P | |
| 10 | - | Magnesium, Mg | |
| 9 | - | Calcium, Ca | |
| 1.65 | - | Vitamin E (alpha-tocopherol) | |
| 1.55 | - | Pyridoxine (Vitamin B6 | |
| 1.13 | - | Niacin | |
| 0.81 | - | Iron, Fe | |
| 0.53 | - | Thiamin | |
| 0.2 | - | Zinc, Zn | |
| 0.05 | - | Riboflavin | |
| 0.033 | - | Folic acid | |
| 0.022 | - | Carotene, beta | |
| 0.004 | - | Vitamin A, IU | |
| 0.001 | - | Selenium, Se |