Soup, minestrone, ready-to-serve, reduced sodium
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 |
|---|---|---|---|
| 91920 | Water | ||
| 1460 | Protein | ||
| 1100 | Fiber, total dietary | ||
| 920 | Sucrose | ||
| 710 | Fructose | ||
| 590 | ASH, TOTAL | ||
| 570 | Glucose (dextrose) | ||
| 220 | Total lipid (fat) | ||
| 170 | Sodium, Na | ||
| 129 | Potassium, K | ||
| 80 | FATTY ACIDS, SATURATED, TOTAL | ||
| 75 | FATTY ACIDS, POLYUNSATURATED, TOTAL | ||
| 61 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 54 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 48 | Fatty acids, total monounsaturated | ||
| 43 | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | ||
| 27 | Phosphorus, P | ||
| 20 | Calcium, Ca | ||
| 13 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 13 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 11 | Magnesium, Mg | ||
| 6 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 0.77 | Iron, Fe | ||
| 0.629 | Niacin | ||
| 0.27 | Zinc, Zn | ||
| 0.079 | Manganese, Mn | ||
| 0.04 | Copper, Cu | ||
| 0.037 | Vitamin B-6 | ||
| 0.033 | Riboflavin | ||
| 0.021 | Thiamin | ||
| 0.003 | Selenium, Se | ||
| 0.002 | Folic acid | ||
| 0.001 | Folic acid |