Soup, cream, potato, canned, condensed

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
1880			Total lipid (fat)
420			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
390			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
300			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
150			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
140			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
90			FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
40			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
40			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
40			FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
30			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
20			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
20			FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
0.43			Niacin
0.3			Manganese, Mn
0.2			Copper, Cu
0.03			Vitamin B-6
0.029			Riboflavin
0.028			Thiamin
0.002			Folic acid