Soup, tomato and red pepper, ready-to-serve, low 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
90990			Water
1550			Fructose
1430			Glucose (dextrose)
1400			Fiber, total dietary
1370			Sucrose
980			Total lipid (fat)
900			Protein
378			FATTY ACIDS, POLYUNSATURATED, TOTAL
373			Fatty acids, total monounsaturated
368			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
360			ASH, TOTAL
328			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
182			Potassium, K
161			FATTY ACIDS, SATURATED, TOTAL
110			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
47			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
39			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
36			Sodium, Na
19			Phosphorus, P
14			Calcium, Ca
9			Magnesium, Mg
5			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
4			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
3			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
0.654			Niacin
0.36			Iron, Fe
0.25			Zinc, Zn
0.08			Manganese, Mn
0.063			Copper, Cu
0.04			Vitamin B-6
0.014			Riboflavin
0.0034			Selenium, Se
0.003			Folic acid