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 |