Soup, chicken vegetable (includes gumbo), 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
85960			Water
2850			Protein
2700			Starch
1600			Fiber, total dietary
1430			Total lipid (fat)
880			ASH, TOTAL
478			Fatty acids, total monounsaturated
452			FATTY ACIDS, POLYUNSATURATED, TOTAL
440			Sucrose
431			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
391			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
390			FATTY ACIDS, SATURATED, TOTAL
330			Fructose
273			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
250			Sodium, Na
240			Glucose (dextrose)
192			Potassium, K
91			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
70			Maltose
60			Galactose
43			Phosphorus, P
43			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
41			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
19			Calcium, Ca
11			Magnesium, Mg
11			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
7			FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
6.11			Cholesterol
4			FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
4			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
4			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
3			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
0.951			Niacin
0.41			Iron, Fe
0.26			Zinc, Zn
0.079			Manganese, Mn
0.07			Tocopherol, gamma
0.05			Copper, Cu
0.038			Vitamin B-6
0.023			Riboflavin
0.021			Thiamin
0.006			Folic acid
0.002			Folic acid
0.002			Selenium, Se
2.7E-05			Vitamin B-12