Mu?p
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 |
|---|---|---|---|
| 95100 | - | Water | |
| 3500 | - | Carbohydrate | |
| 900 | - | Protein | |
| 500 | - | Fiber, total dietary | |
| 500 | - | ASH, TOTAL | |
| 139 | - | Potassium, K | |
| 100 | - | Total lipid (fat) | |
| 87 | - | Fatty acids, total polyunsaturated | |
| 87 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
| 45 | - | Phosphorus, P | |
| 37 | - | Fatty acids, total monounsaturated | |
| 37 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 28 | - | Calcium, Ca | |
| 18.5 | - | Energy | |
| 16 | - | Fatty acids, total saturated | |
| 14 | - | Magnesium, Mg | |
| 11 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 8 | - | Vitamin C | |
| 5 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 3 | - | Sodium, Na | |
| 0.8 | - | Iron, Fe | |
| 0.5 | - | Niacin | |
| 0.218 | - | Pantothenic acid | |
| 0.16 | - | Carotene, beta | |
| 0.092 | - | Manganese, Mn | |
| 0.07 | - | Zinc, Zn | |
| 0.06 | - | Riboflavin | |
| 0.043 | - | Pyridoxine (Vitamin B6 | |
| 0.04 | - | Thiamin | |
| 0.035 | - | Copper, Cu | |
| 0.0133333 | - | Vitamin A, IU | |
| 0.0002 | - | Selenium, Se |