Soup, split pea, 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
84420			Water
3210			Protein
3100			Fiber, total dietary
1770			Total lipid (fat)
1000			ASH, TOTAL
745			FATTY ACIDS, SATURATED, TOTAL
566			Fatty acids, total monounsaturated
535			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
429			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
331			FATTY ACIDS, POLYUNSATURATED, TOTAL
280			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
272			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
260			Sucrose
259			Sodium, Na
108			Potassium, K
80			Fructose
80			Glucose (dextrose)
51			Phosphorus, P
27			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
24			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
24			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
16			Calcium, Ca
16			Magnesium, Mg
8			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
6			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
5			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
4			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
4			FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
3			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
3			FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
2.59			Iron, Fe
0.47			Zinc, Zn
0.298			Niacin
0.185			Manganese, Mn
0.13			Copper, Cu
0.053			Thiamin
0.018			Vitamin B-6
0.015			Riboflavin
0.0145			Selenium, Se
0.004			Folic acid