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 |