Fast foods, mexican, chimichanga with beef and red chili
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 |
|---|---|---|---|
| 54240 | Water | ||
| 10070 | Total lipid (fat) | ||
| 9530 | Protein | ||
| 4128 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 2399 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 2070 | ASH, TOTAL | ||
| 1381 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 615 | Sodium, Na | ||
| 538 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 526 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 323 | Potassium, K | ||
| 59 | Phosphorus, P | ||
| 44 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
| 37 | Calcium, Ca | ||
| 34 | Magnesium, Mg | ||
| 24 | FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid) | ||
| 24 | FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid) | ||
| 5 | Cholesterol | ||
| 2.81 | Niacin | ||
| 2.2 | Iron, Fe | ||
| 1.59 | Zinc, Zn | ||
| 1.15 | Pantothenic acid | ||
| 0.35 | Riboflavin | ||
| 0.324 | Manganese, Mn | ||
| 0.2 | Vitamin C | ||
| 0.15 | Thiamin | ||
| 0.145 | Copper, Cu | ||
| 0.12 | Vitamin B-6 | ||
| 0.00057 | Vitamin B-12 |