Soup, broth, 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 |
|---|---|---|---|
| 99140 | Water | ||
| 500 | ASH, TOTAL | ||
| 252 | Sodium, Na | ||
| 240 | Glucose (dextrose) | ||
| 230 | Sucrose | ||
| 180 | Fructose | ||
| 100 | Fiber, total dietary | ||
| 70 | Protein | ||
| 52 | Potassium, K | ||
| 10 | Total lipid (fat) | ||
| 5 | Calcium, Ca | ||
| 5 | Phosphorus, P | ||
| 4 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 4 | FATTY ACIDS, POLYUNSATURATED, TOTAL | ||
| 1 | Magnesium, Mg | ||
| 0.085 | Niacin | ||
| 0.056 | Thiamin | ||
| 0.03 | Zinc, Zn | ||
| 0.02 | Iron, Fe | ||
| 0.008 | Copper, Cu | ||
| 0.008 | Riboflavin | ||
| 0.006 | Manganese, Mn | ||
| 0.006 | Vitamin B-6 | ||
| 0.0002 | Selenium, Se |