Soup, mixed vegetable (with pasta), 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 |
|---|---|---|---|
| 89820 | Water | ||
| 1100 | Protein | ||
| 1000 | Fiber, total dietary | ||
| 910 | Sucrose | ||
| 900 | ASH, TOTAL | ||
| 530 | Fructose | ||
| 470 | Glucose (dextrose) | ||
| 291 | Sodium, Na | ||
| 170 | Maltose | ||
| 130 | Total lipid (fat) | ||
| 112 | Potassium, K | ||
| 58 | FATTY ACIDS, POLYUNSATURATED, TOTAL | ||
| 50 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 35 | Fatty acids, total monounsaturated | ||
| 35 | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | ||
| 26 | FATTY ACIDS, SATURATED, TOTAL | ||
| 24 | Phosphorus, P | ||
| 20 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 19 | Calcium, Ca | ||
| 8 | Magnesium, Mg | ||
| 8 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 3 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 0.58 | Iron, Fe | ||
| 0.533 | Niacin | ||
| 0.17 | Zinc, Zn | ||
| 0.068 | Manganese, Mn | ||
| 0.038 | Copper, Cu | ||
| 0.031 | Vitamin B-6 | ||
| 0.018 | Riboflavin | ||
| 0.018 | Thiamin | ||
| 0.004 | Folic acid | ||
| 0.0016 | Selenium, Se | ||
| 0.001 | Folic acid |