Soup, red pepper and black bean, 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 |
|---|---|---|---|
| 87810 | Water | ||
| 1800 | Fiber, total dietary | ||
| 1750 | Protein | ||
| 1470 | ASH, TOTAL | ||
| 620 | Sucrose | ||
| 490 | Total lipid (fat) | ||
| 470 | Fructose | ||
| 400 | Glucose (dextrose) | ||
| 241 | FATTY ACIDS, POLYUNSATURATED, TOTAL | ||
| 199 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 178 | Sodium, Na | ||
| 163 | Potassium, K | ||
| 113 | Fatty acids, total monounsaturated | ||
| 111 | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | ||
| 99 | FATTY ACIDS, SATURATED, TOTAL | ||
| 68 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 41 | Phosphorus, P | ||
| 41 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 19 | Calcium, Ca | ||
| 16 | Magnesium, Mg | ||
| 16 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 0.83 | Iron, Fe | ||
| 0.515 | Niacin | ||
| 0.33 | Zinc, Zn | ||
| 0.211 | Manganese, Mn | ||
| 0.077 | Copper, Cu | ||
| 0.037 | Vitamin B-6 | ||
| 0.025 | Thiamin | ||
| 0.018 | Riboflavin | ||
| 0.005 | Folic acid | ||
| 0.0012 | Selenium, Se | ||
| 0.001 | Folic acid |