Soup, butternut squash, 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
91490			Water
1000			Fiber, total dietary
930			Sucrose
760			Glucose (dextrose)
760			ASH, TOTAL
730			Total lipid (fat)
700			Protein
420			Fructose
360			Maltose
291			Fatty acids, total monounsaturated
274			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
270			Lactose
239			FATTY ACIDS, SATURATED, TOTAL
237			Sodium, Na
136			FATTY ACIDS, POLYUNSATURATED, TOTAL
132			Potassium, K
114			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
97			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
50			Phosphorus, P
36			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
36			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
33			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
30			Galactose
25			FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
14			Calcium, Ca
9			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
8			Magnesium, Mg
6			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
6			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
5			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
4			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
3			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
1			Cholesterol
0.316			Niacin
0.27			Iron, Fe
0.1			Zinc, Zn
0.047			Manganese, Mn
0.035			Copper, Cu
0.02			Riboflavin
0.017			Thiamin
0.016			Vitamin B-6
0.0007			Selenium, Se