Sauce, pasta, spaghetti or marinara, ready-to-serve, low sodium

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
87390			Water
5500			Sugars, total
1800			Fiber, total dietary
1660			ASH, TOTAL
1480			Total lipid (fat)
1410			Protein
429			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
365			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
319			Potassium, K
107			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
79			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
39			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
34			Phosphorus, P
27			Calcium, Ca
18			Magnesium, Mg
12.665			Lycopene
8			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
5			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
4			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
3			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
3			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
2			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
2			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
2			FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
2			FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
1			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
0.78			Iron, Fe
0.39			Carotene, beta
0.2			Zinc, Zn
0.19			Lutein + zeaxanthin
0.137			Manganese, Mn
0.081			Copper, Cu