Fast foods, mexican, chimichanga with beef and cheese
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 |
|---|---|---|---|
| 52700 | Water | ||
| 12810 | Total lipid (fat) | ||
| 10960 | Protein | ||
| 5155 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 3157 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 2492 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 2040 | ASH, TOTAL | ||
| 523 | Sodium, Na | ||
| 459 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 398 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 130 | Calcium, Ca | ||
| 111 | Potassium, K | ||
| 102 | Phosphorus, P | ||
| 33 | Magnesium, Mg | ||
| 28 | Cholesterol | ||
| 2.55 | Niacin | ||
| 2.1 | Iron, Fe | ||
| 1.84 | Zinc, Zn | ||
| 1.5 | Vitamin C | ||
| 0.98 | Pantothenic acid | ||
| 0.47 | Riboflavin | ||
| 0.267 | Manganese, Mn | ||
| 0.21 | Thiamin | ||
| 0.192 | Copper, Cu | ||
| 0.12 | Vitamin B-6 | ||
| 0.0007099999999999999 | Vitamin B-12 |