Soup, broth, vegetable, ready-to-serve, reduced sodium
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 |
|---|---|---|---|
| 98980 | Water | ||
| 300 | Fiber, total dietary | ||
| 160 | Glucose (dextrose) | ||
| 140 | Sucrose | ||
| 130 | Fructose | ||
| 130 | Protein | ||
| 130 | ASH, TOTAL | ||
| 90 | Total lipid (fat) | ||
| 46 | Fatty acids, total monounsaturated | ||
| 46 | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | ||
| 29 | Potassium, K | ||
| 28 | Sodium, Na | ||
| 28 | FATTY ACIDS, POLYUNSATURATED, TOTAL | ||
| 22 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 10 | FATTY ACIDS, SATURATED, TOTAL | ||
| 6 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 6 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 5 | Calcium, Ca | ||
| 3 | Phosphorus, P | ||
| 2 | Magnesium, Mg | ||
| 0.1 | Iron, Fe | ||
| 0.063 | Niacin | ||
| 0.02 | Zinc, Zn | ||
| 0.015 | Manganese, Mn | ||
| 0.01 | Copper, Cu | ||
| 0.006 | Vitamin B-6 | ||
| 0.002 | Riboflavin | ||
| 0.0002 | Selenium, Se |