Broccoli, frozen, spears, cooked, boiled, drained, with salt
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 |
---|---|---|---|
90720 | Water | ||
3100 | Protein | ||
710 | ASH, TOTAL | ||
180 | Potassium, K | ||
110 | Total lipid (fat) | ||
55 | Phosphorus, P | ||
51 | Calcium, Ca | ||
42 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
40.1 | Vitamin C | ||
20 | Magnesium, Mg | ||
16 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
13 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
8 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
2 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
0.61 | Iron, Fe | ||
0.458 | Niacin | ||
0.325 | Manganese, Mn | ||
0.3 | Zinc, Zn | ||
0.274 | Pantothenic acid | ||
0.13 | Vitamin B-6 | ||
0.081 | Riboflavin | ||
0.055 | Thiamin | ||
0.043 | Copper, Cu | ||
0.03 | Folic acid | ||
0.0019 | Selenium, Se |