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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
90581.3953488372 - Water
6046.511627906981 - Carbohydrate
2906.98 - Sugars, total
1744.18604651163 - Fiber, total dietary
1744.18604651163 - Protein
1395.3500000000001 - ASH, TOTAL
281.395 - Potassium, K
232.558139534884 - Total lipid (fat)
186.047 - Glutamic acid
59.3023 👍 Arginine
55.814 - Aspartic acid
52.3256 👎 Fatty acids, total polyunsaturated
47.6744 - Phosphorus, P
46.5116279069767 👍 Calcium, Ca
43.0233 - Valine
40.697700000000005 - Leucine
34.8837 - Fatty acids, total saturated
33.7209 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
33.25581395348838 - Energy
31.395300000000002 - Lysine
31.395300000000002 - Phenylalanine
30.232599999999998 - Isoleucine
30.232599999999998 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
26.7442 - Alanine
26.7442 - Threonine
20.9302 👎 Glycine
19.767400000000002 - Fatty acids, total monounsaturated
19.767400000000002 👎 Proline
19.767400000000002 - Serine
19.1860465116279 👍 Vitamin C
18.604699999999998 👍 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
18.604699999999998 - FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
17.4419 👎 Magnesium, Mg
15.116299999999999 - Histidine
13.9535 - Tyrosine
11.6279 - Sodium, Na
8.13953 - Cystine
8.13953 👎 Methionine
4.65116 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
3.48837 👎 Tryptophan
1.27906976744186 👎 Iron, Fe
0.406976744186047 👍 Niacin
0.232558139534884 👎 Zinc, Zn
0.174419 - Copper, Cu
0.160465 - Pantothenic acid
0.0581395 - Manganese, Mn
0.0558139534883721 👍 Riboflavin
0.0453488372093023 👍 Thiamin
0.032093023255814 - Pyridoxine (Vitamin B6
0.00453488 👎 Selenium, Se
0.000348837 - Vitamin K (phylloquinone)

Sources, terms of use and Acknowledgements
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