Soup, tomato noodle, 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 |
|---|---|---|---|
| 90580 | Water | ||
| 1270 | Protein | ||
| 1000 | Fiber, total dietary | ||
| 870 | Fructose | ||
| 860 | Sucrose | ||
| 680 | Glucose (dextrose) | ||
| 670 | ASH, TOTAL | ||
| 208 | Sodium, Na | ||
| 200 | Total lipid (fat) | ||
| 124 | Potassium, K | ||
| 102 | FATTY ACIDS, POLYUNSATURATED, TOTAL | ||
| 90 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 50 | FATTY ACIDS, SATURATED, TOTAL | ||
| 38 | Fatty acids, total monounsaturated | ||
| 38 | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | ||
| 35 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 21 | Phosphorus, P | ||
| 20 | Calcium, Ca | ||
| 13 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 10 | Magnesium, Mg | ||
| 9 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 0.8 | Iron, Fe | ||
| 0.5 | Vitamin C | ||
| 0.481 | Niacin | ||
| 0.22 | Zinc, Zn | ||
| 0.101 | Manganese, Mn | ||
| 0.052 | Copper, Cu | ||
| 0.027 | Vitamin B-6 | ||
| 0.023 | Riboflavin | ||
| 0.016 | Thiamin | ||
| 0.0035 | Selenium, Se | ||
| 0.002 | Folic acid |