Fast foods, mexican, chimichanga with beef
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 |
---|---|---|---|
50680 | Water | ||
11310 | Total lipid (fat) | ||
11270 | Protein | ||
4635 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
2693 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
2140 | ASH, TOTAL | ||
1551 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
604 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
591 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
523 | Sodium, Na | ||
337 | Potassium, K | ||
71 | Phosphorus, P | ||
49 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
36 | Calcium, Ca | ||
36 | Magnesium, Mg | ||
27 | FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid) | ||
27 | FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid) | ||
5 | Cholesterol | ||
3.32 | Niacin | ||
2.85 | Zinc, Zn | ||
2.7 | Vitamin C | ||
2.61 | Iron, Fe | ||
1.18 | Pantothenic acid | ||
0.37 | Riboflavin | ||
0.32 | Manganese, Mn | ||
0.28 | Thiamin | ||
0.243 | Copper, Cu | ||
0.16 | Vitamin B-6 | ||
0.00087 | Vitamin B-12 |