Restaurant, Italian, cheese ravioli with marinara sauce

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
67290 - Water
12670 - Starch
7070 - Protein
5700 - Total lipid (fat)
4500 - Sugars, total
2340 👎 Lactose
1450 - ASH, TOTAL
1423 👍 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1338 - FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1235 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1200 - Fiber, total dietary
1020 👎 Glucose (dextrose)
900 👍 Fructose
446 👍 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
430 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
401 - FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
386 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
306 - Sodium, Na
240 - Maltose
195 - Potassium, K
121 - Phosphorus, P
120 👍 Calcium, Ca
119 - FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
110 - FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
85 - FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
84 - FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
78 - FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
67 - FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
66 - FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
56 - FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
55 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
43 - FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
42 - FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
37 - FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
26 - Cholesterol
26 - FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
26 - FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
22 👎 Magnesium, Mg
20 - FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
13 - FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
12 - FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10 - FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
9 - FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
9 - FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
6 - FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
4 - FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
4 - FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
3 - FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
2 - FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1.885 👍 Lycopene
1.328 👍 Niacin
1 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
1 - FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
1 - FATTY ACIDS, POLYUNSATURATED, 20:3 n-3 EICOSATRIENOIC (Omega-3)
1 - FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
0.82 👎 Iron, Fe
0.74 👎 Zinc, Zn
0.47 - Pantothenic acid
0.47 - Tocopherol, gamma
0.47 👎 Vitamin E (alpha-tocopherol)
0.203 👍 Riboflavin
0.187 - Manganese, Mn
0.17 👎 Carotene, beta
0.13 - Tocotrienol, beta
0.105 - Lutein + zeaxanthin
0.102 👍 Thiamin
0.09 - Vitamin B-6
0.086 - Copper, Cu
0.039 - Retinol
0.028 👎 Folic acid
0.020399999999999998 👎 Selenium, Se
0.01 - Tocotrienol, alpha
0.00035999999999999997 👍 Vitamin B-12

Sources, terms of use and Acknowledgements
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