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 |