Okra, fruit, fresh, boiled (as part of a recipe)
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 |
---|---|---|---|
89100 | Water | ||
4200 | Carbohydrate | ||
4100 | Fiber, total dietary | ||
1700 | Protein | ||
700 | ASH, TOTAL | ||
382 | Potassium, K | ||
200 | Total lipid (fat) | ||
110 | Fatty acids, total polyunsaturated | ||
87 | Calcium, Ca | ||
80 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
77 | Magnesium, Mg | ||
70 | Fatty acids, total saturated | ||
54 | Phosphorus, P | ||
34 | Energy | ||
30 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
22 | Vitamin C | ||
12 | Tryptophan | ||
11 | Sodium, Na | ||
10 | Fatty acids, total monounsaturated | ||
1.2 | Niacin | ||
1 | Niacin | ||
0.8 | Iron, Fe | ||
0.55 | Zinc, Zn | ||
0.48 | Vitamin E (alpha-tocopherol) | ||
0.464 | Carotene, beta | ||
0.24 | Pyridoxine (Vitamin B6 | ||
0.12 | Tocopherol, gamma | ||
0.09 | Copper, Cu | ||
0.08 | Riboflavin | ||
0.077 | Vitamin A, IU | ||
0.062 | Folic acid | ||
0.04 | Thiamin | ||
0.021 | Carotene, alpha |