Soup, cream, celery, canned, condensed, reduced fat

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
87230 Water
1790 ASH, TOTAL
1660 Total lipid (fat)
1420 Protein
1100 Fiber, total dietary
722 FATTY ACIDS, POLYUNSATURATED, TOTAL
616 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
579 Sodium, Na
510 Lactose
406 FATTY ACIDS, SATURATED, TOTAL
391 Fatty acids, total monounsaturated
361 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
260 Potassium, K
251 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
170 Glucose (dextrose)
100 Maltose
91 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
90 Fructose
90 Sucrose
90 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
32 Calcium, Ca
32 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
29 Phosphorus, P
21 FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
14 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
10 Magnesium, Mg
8 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
6 FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
6 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
6 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
5 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
5 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
4 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
3 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
2.33 Cholesterol
0.42 Iron, Fe
0.308 Niacin
0.18 Zinc, Zn
0.055 Manganese, Mn
0.041 Riboflavin
0.027 Copper, Cu
0.023 Thiamin
0.009 Folic acid
0.009 Vitamin B-6
0.002 Folic acid
0.0012 Selenium, Se
1.9E-05 Vitamin B-12

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