Soup, split pea with ham, 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
87440			Water
3340			Protein
3140			Fiber, total dietary
1380			Total lipid (fat)
960			ASH, TOTAL
556			FATTY ACIDS, SATURATED, TOTAL
451			Fatty acids, total monounsaturated
425			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
320			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
313.5			Sodium, Na
273			FATTY ACIDS, POLYUNSATURATED, TOTAL
232			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
195			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
170			Sucrose
108.65			Potassium, K
50			Glucose (dextrose)
49.49			Phosphorus, P
22			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
19			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
18			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
14.93			Magnesium, Mg
12.48			Calcium, Ca
6			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
5			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
5			FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
4			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
3			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
2.28			Cholesterol
1.06			Iron, Fe
0.47			Zinc, Zn
0.292			Niacin
0.16			Manganese, Mn
0.12			Copper, Cu
0.052			Thiamin
0.015			Riboflavin
0.013890000000000001			Selenium, Se
0.011			Vitamin B-6
0.001			Folic acid