Tomato, red, ripe, canned, stewed
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 |
|---|---|---|---|
| 91540 | Water | ||
| 1170 | ASH, TOTAL | ||
| 1060 | Fiber, total dietary | ||
| 910 | Protein | ||
| 221 | Sodium, Na | ||
| 207 | Potassium, K | ||
| 190 | Total lipid (fat) | ||
| 34 | Calcium, Ca | ||
| 20 | Phosphorus, P | ||
| 12 | Magnesium, Mg | ||
| 7.9 | Vitamin C | ||
| 1.33 | Iron, Fe | ||
| 0.83 | Vitamin E (alpha-tocopherol) | ||
| 0.714 | Niacin | ||
| 0.2 | Tocopherol, gamma | ||
| 0.17 | Zinc, Zn | ||
| 0.112 | Copper, Cu | ||
| 0.046 | Thiamin | ||
| 0.035 | Riboflavin | ||
| 0.0024 | Vitamin K (phylloquinone) |