Soup, broth, chicken, 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 |
|---|---|---|---|
| 98310 | Water | ||
| 770 | ASH, TOTAL | ||
| 550 | Protein | ||
| 313 | Sodium, Na | ||
| 150 | Glucose (dextrose) | ||
| 100 | Fiber, total dietary | ||
| 42 | Potassium, K | ||
| 40 | Sucrose | ||
| 30 | Total lipid (fat) | ||
| 13 | Phosphorus, P | ||
| 12 | Fatty acids, total monounsaturated | ||
| 10 | Fructose | ||
| 10 | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | ||
| 10 | FATTY ACIDS, SATURATED, TOTAL | ||
| 7 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 7 | FATTY ACIDS, POLYUNSATURATED, TOTAL | ||
| 7 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 4 | Calcium, Ca | ||
| 3 | Magnesium, Mg | ||
| 3 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 0.516 | Niacin | ||
| 0.08 | Zinc, Zn | ||
| 0.05 | Iron, Fe | ||
| 0.023 | Thiamin | ||
| 0.014 | Vitamin B-6 | ||
| 0.011 | Riboflavin | ||
| 0.008 | Copper, Cu | ||
| 0.002 | Manganese, Mn | ||
| 0.0004 | Selenium, Se |