Sauce, teriyaki, ready-to-serve
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 |
|---|---|---|---|
| 67690 | - | Water | |
| 15560 | - | Carbohydrate | |
| 14100 | - | Sugars, total | |
| 10430 | 🏆 | - | ASH, TOTAL |
| 5930 | - | Protein | |
| 3833 | - | Sodium, Na | |
| 225 | - | Potassium, K | |
| 154 | - | Phosphorus, P | |
| 100 | - | Fiber, total dietary | |
| 61 | - | Magnesium, Mg | |
| 25 | - | Calcium, Ca | |
| 20 | - | Total lipid (fat) | |
| 19.5 | - | Choline, total | |
| 1.7 | - | Iron, Fe | |
| 1.27 | - | Niacin | |
| 0.2 | - | Pantothenic acid | |
| 0.1 | - | Copper, Cu | |
| 0.1 | - | Vitamin B-6 | |
| 0.1 | - | Zinc, Zn | |
| 0.07 | - | Riboflavin | |
| 0.03 | - | Thiamin | |
| 0.008 | - | Folic acid | |
| 0.0011 | - | Selenium, Se |