Soup, Italian wedding, 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
89200 Water
2870 Protein
1210 Total lipid (fat)
800 Fiber, total dietary
760 ASH, TOTAL
440 Fatty acids, total monounsaturated
433 FATTY ACIDS, SATURATED, TOTAL
401 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
275 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
242 Sodium, Na
235 FATTY ACIDS, POLYUNSATURATED, TOTAL
190 Sucrose
190 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
121 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
100 Fructose
80 Glucose (dextrose)
76 Potassium, K
60 FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
36 Phosphorus, P
25 Calcium, Ca
25 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
21 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
20 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
12 Magnesium, Mg
6 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
6 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
5.55 Cholesterol
5 FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
4 FATTY ACIDS, POLYUNSATURATED, 18:4, OCTADECATETRAENOIC (Omega-3)
4 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
0.821 Niacin
0.5 Iron, Fe
0.29 Zinc, Zn
0.135 Manganese, Mn
0.068 Thiamin
0.048 Riboflavin
0.036 Copper, Cu
0.024 Vitamin B-6
0.013 Folic acid
0.007 Selenium, Se
0.002 Folic acid
2.9E-05 Vitamin B-12

Sources, terms of use and Acknowledgements
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