Soup, vegetable beef, ready-to-serve, Calorie-reduced

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
92800			Water
2090			Protein
830			ASH, TOTAL
800			Fiber, total dietary
480			Total lipid (fat)
320			Sucrose
267			Potassium, K
202			Sodium, Na
201			FATTY ACIDS, SATURATED, TOTAL
200			Fructose
181			Fatty acids, total monounsaturated
158			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
112			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
100			Glucose (dextrose)
64			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
46			FATTY ACIDS, POLYUNSATURATED, TOTAL
35			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
31			Phosphorus, P
15			Calcium, Ca
13			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
13			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
8			Magnesium, Mg
7			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
6			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
5			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
3			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
1.63			Cholesterol
0.63			Iron, Fe
0.528			Niacin
0.26			Zinc, Zn
0.05			Manganese, Mn
0.026			Copper, Cu
0.025			Vitamin B-6
0.017			Riboflavin
0.006			Folic acid
0.0009			Selenium, Se
7.5E-05			Vitamin B-12