Soup, wonton (won ton), restaurant prepared

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
91180			Water
4750			Starch
2080			Protein
1220			ASH, TOTAL
406			Sodium, Na
340			Sugars, total
260			Total lipid (fat)
240			Sucrose
90			Maltose
70			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
70			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
60			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
60			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
40			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
32			Potassium, K
18			Phosphorus, P
10			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
5			Calcium, Ca
5			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
5			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
4			Cholesterol
4			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
4			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
3			Magnesium, Mg
1			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
1			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
1			FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
1			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
0.58			Niacin
0.21			Iron, Fe
0.14			Pantothenic acid
0.12			Zinc, Zn
0.07			Vitamin B-6
0.03			Manganese, Mn
0.02			Copper, Cu
0.02			Thiamin
0.012			Lutein + zeaxanthin
0.01			Riboflavin
0.006			Carotene, beta
0.0011			Selenium, Se
0.0009			Vitamin K (phylloquinone)
8.999999999999999E-05			Vitamin B-12