Soup, scotch broth, canned, condensed
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 |
---|---|---|---|
83780 | Water | ||
4050 | Protein | ||
2300 | ASH, TOTAL | ||
2140 | Total lipid (fat) | ||
580 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
410 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
390 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
370 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
130 | Potassium, K | ||
70 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
50 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
45 | Phosphorus, P | ||
30 | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | ||
12 | Calcium, Ca | ||
3 | Magnesium, Mg | ||
1.3 | Zinc, Zn | ||
0.95 | Niacin | ||
0.7 | Vitamin C | ||
0.68 | Iron, Fe | ||
0.3 | Manganese, Mn | ||
0.2 | Copper, Cu | ||
0.06 | Vitamin B-6 | ||
0.037 | Riboflavin | ||
0.015 | Thiamin | ||
0.00022 | Vitamin B-12 |