Soup, butternut squash, 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
90240			Water
1340			Sucrose
1010			Total lipid (fat)
680			ASH, TOTAL
578			FATTY ACIDS, SATURATED, TOTAL
530			Protein
410			Fructose
410			Glucose (dextrose)
317			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
250			Fatty acids, total monounsaturated
203			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
200			Sodium, Na
120			Lactose
109			Potassium, K
107			FATTY ACIDS, POLYUNSATURATED, TOTAL
104			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
99			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
76			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
50			Maltose
26			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
15			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
15			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
12			Calcium, Ca
12			Phosphorus, P
12			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
11			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
9			FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
9			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
8			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
7			Magnesium, Mg
6			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
3.24			Cholesterol
0.27			Iron, Fe
0.199			Niacin
0.08			Zinc, Zn
0.045			Manganese, Mn
0.027			Copper, Cu
0.015			Vitamin B-6
0.013			Thiamin
0.012			Riboflavin
0.0025			Selenium, Se