Sauce, pepper, TABASCO, ready-to-serve
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 |
|---|---|---|---|
| 95170 | Water | ||
| 1980 | ASH, TOTAL | ||
| 1290 | Protein | ||
| 760 | Total lipid (fat) | ||
| 633 | Sodium, Na | ||
| 600 | Fiber, total dietary | ||
| 398 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 128 | Potassium, K | ||
| 90 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 58 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 23 | Phosphorus, P | ||
| 14 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 12 | Calcium, Ca | ||
| 12 | Magnesium, Mg | ||
| 4.5 | Vitamin C | ||
| 3 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
| 2 | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | ||
| 2 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 1.16 | Iron, Fe | ||
| 0.178 | Niacin | ||
| 0.16 | Zinc, Zn | ||
| 0.154 | Vitamin B-6 | ||
| 0.11 | Pantothenic acid | ||
| 0.107 | Manganese, Mn | ||
| 0.084 | Riboflavin | ||
| 0.075 | Copper, Cu | ||
| 0.032 | Thiamin | ||
| 0.001 | Folic acid |