Sauce, hot chile, sriracha, TUONG OT SRIRACHA
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 |
|---|---|---|---|
| 76710 | - | Water | |
| 10480 | - | Sugars, total | |
| 5750 | - | Fructose | |
| 4730 | - | Glucose (dextrose) | |
| 4660 | - | ASH, TOTAL | |
| 2200 | - | Fiber, total dietary | |
| 1860 | - | Protein | |
| 1540 | - | Sodium, Na | |
| 900 | - | Total lipid (fat) | |
| 341 | - | Potassium, K | |
| 57.9 | - | Vitamin C | |
| 46 | - | Phosphorus, P | |
| 20 | - | Calcium, Ca | |
| 16 | - | Magnesium, Mg | |
| 5.25 | - | Vitamin E (alpha-tocopherol) | |
| 1.92 | - | Iron, Fe | |
| 1.43 | - | Niacin | |
| 1.407 | - | Carotene, beta | |
| 0.721 | - | Lutein + zeaxanthin | |
| 0.465 | - | Vitamin B-6 | |
| 0.395 | - | Pantothenic acid | |
| 0.302 | - | Cryptoxanthin, beta | |
| 0.25 | - | Zinc, Zn | |
| 0.22 | - | Tocopherol, gamma | |
| 0.213 | - | Riboflavin | |
| 0.2 | - | Carotene, alpha | |
| 0.16 | - | Tocopherol, beta | |
| 0.111 | - | Manganese, Mn | |
| 0.062 | - | Copper, Cu | |
| 0.06 | - | Thiamin | |
| 0.031 | - | Folic acid | |
| 0.0146 | - | Vitamin K (phylloquinone) | |
| 0.0004 | - | Selenium, Se |