Soup, beef and vegetable, 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
85830			Water
3090			Protein
1500			Fiber, total dietary
1060			ASH, TOTAL
950			Total lipid (fat)
380			Sucrose
370			Fructose
370			Glucose (dextrose)
301			FATTY ACIDS, POLYUNSATURATED, TOTAL
292			Potassium, K
289			FATTY ACIDS, SATURATED, TOTAL
281			Fatty acids, total monounsaturated
250			Sodium, Na
248			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
245			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
165			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
92			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
44			Phosphorus, P
37			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
30			Maltose
15			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
14			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
12			Calcium, Ca
11			Magnesium, Mg
9			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
6			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
5			FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
4.57			Cholesterol
4			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
3			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
3			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
0.72			Iron, Fe
0.56			Zinc, Zn
0.093			Niacin
0.069			Manganese, Mn
0.048			Copper, Cu
0.039			Vitamin B-6
0.031			Riboflavin
0.02			Thiamin
0.004			Folic acid
0.002			Folic acid
0.0013			Selenium, Se
0.00015			Vitamin B-12