Sauce, peanut (made from peanut butter, water, soy sauce)

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
51400 Water
17070 Sugars, total
16020 Total lipid (fat)
12400 Sucrose
6816 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
6800 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
6310 Protein
4752 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
4734 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
4250 ASH, TOTAL
2530 Glucose (dextrose)
2130 Fructose
1800 Fiber, total dietary
1421 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1338 Sodium, Na
742 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
359 Significant FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
235 Potassium, K
176 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
156 Significant FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
140 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
107 Phosphorus, P
45 Magnesium, Mg
26 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
26 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
22 Calcium, Ca
19 FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
19 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
16 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
12 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
12 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
12 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
10 FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
10 FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
9 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
9 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
7.4 Betaine
6 FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
6 FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
6 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
5.22 Tocopherol, gamma
4 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
3.2 Niacin
3 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
3 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
2.23 Vitamin E (alpha-tocopherol)
0.91 Iron, Fe
0.78 Zinc, Zn
0.484 Manganese, Mn
0.44 Tocopherol, delta
0.31 Pantothenic acid
0.19 Vitamin B-6
0.127 Riboflavin
0.123 Copper, Cu
0.09 Tocopherol, beta
0.06 Thiamin
0.022 Folic acid
0.0034 Selenium, Se

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