Burrito, bean and cheese, frozen

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	Nutrient
50990		Water
26370		Starch
7070		Protein
6300		Total lipid (fat)
3400		Fiber, total dietary
3210		Sugars, total
2730	Significant	Maltose
2649		FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
2628		FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
1630		ASH, TOTAL
1252		FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1228		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
795		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
446		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
446		FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
440		Sucrose
351		Sodium, Na
310		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
210		Potassium, K
117		Phosphorus, P
83		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
52		Calcium, Ca
40		Lactose
31		Magnesium, Mg
26		FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
24		FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
22		FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
21		FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
19		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
17		FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
16		FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
16		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
15		FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
15		FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
14		FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
14		FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
11		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
11		FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
10		FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
7		FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
7		FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
6		FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
5		FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
3.58		Tocopherol, gamma
3		FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
3		FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
3		FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
2.51		Iron, Fe
2.48		Niacin
2		Cholesterol
2		Fatty acids, total polyunsaturated
2		FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
2		FATTY ACIDS, POLYUNSATURATED, 22:4 n-6, DOCOSATETRAENOIC (Omega-3)
1.31		Tocopherol, delta
1		FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
1		FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
1		FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
0.71		Zinc, Zn
0.408		Manganese, Mn
0.403		Pantothenic acid
0.37		Vitamin E (alpha-tocopherol)
0.3		Tocotrienol, beta
0.287		Thiamin
0.143		Riboflavin
0.13		Tocopherol, beta
0.129		Copper, Cu
0.085		Vitamin B-6
0.036		Lutein + zeaxanthin
0.03		Tocotrienol, alpha
0.024		Carotene, beta
0.0127		Selenium, Se
0.011		Cryptoxanthin, beta
0.0076		Vitamin K (phylloquinone)
0.005		Retinol
0.001		Carotene, alpha
8E-05		Vitamin B-12