Soup, minestrone, 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 |
|---|---|---|---|
| 90760 | Water | ||
| 1610 | Protein | ||
| 1300 | Fiber, total dietary | ||
| 1000 | ASH, TOTAL | ||
| 880 | Sucrose | ||
| 630 | Fructose | ||
| 500 | Glucose (dextrose) | ||
| 313 | Sodium, Na | ||
| 140 | Total lipid (fat) | ||
| 132 | Potassium, K | ||
| 57 | FATTY ACIDS, POLYUNSATURATED, TOTAL | ||
| 52 | FATTY ACIDS, SATURATED, TOTAL | ||
| 42 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 34 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 29 | Phosphorus, P | ||
| 22 | Fatty acids, total monounsaturated | ||
| 21 | Calcium, Ca | ||
| 19 | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | ||
| 15 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 11 | Magnesium, Mg | ||
| 7 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 5 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 0.54 | Iron, Fe | ||
| 0.506 | Niacin | ||
| 0.18 | Zinc, Zn | ||
| 0.09 | Manganese, Mn | ||
| 0.049 | Copper, Cu | ||
| 0.042 | Vitamin B-6 | ||
| 0.026 | Riboflavin | ||
| 0.023 | Thiamin | ||
| 0.003 | Folic acid | ||
| 0.002 | Folic acid | ||
| 0.0019 | Selenium, Se |