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 |