Soup, cream, asparagus, 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
92770			Water
1170			Total lipid (fat)
1130			Protein
700			Fiber, total dietary
650			FATTY ACIDS, SATURATED, TOTAL
480			ASH, TOTAL
400			Sucrose
343			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
277			Fatty acids, total monounsaturated
270			Fructose
231			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
151			FATTY ACIDS, POLYUNSATURATED, TOTAL
126			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
109			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
105			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
94			Potassium, K
90			Glucose (dextrose)
33			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
27			Phosphorus, P
25			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
16			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
16			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
14			Calcium, Ca
14			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, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
8			FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
6			Magnesium, Mg
6			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
4			FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
3.64			Cholesterol
3			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
0.44			Niacin
0.3			Iron, Fe
0.3			Zinc, Zn
0.053			Manganese, Mn
0.041			Copper, Cu
0.037			Vitamin B-6
0.026			Riboflavin
0.014			Thiamin
0.0011			Selenium, Se
2.2E-05			Vitamin B-12