Rice, soaked, (Mpunga woviika)
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 |
|---|---|---|---|
| 18100 | Carbohydrate | ||
| 1300 | Protein | ||
| 200 | Fiber, total dietary | ||
| 138 | Manganese, Mn | ||
| 100 | Total lipid (fat) | ||
| 80 | Energy | ||
| 67 | Phosphorus, P | ||
| 37 | Magnesium, Mg | ||
| 37 | Potassium, K | ||
| 9 | Sodium, Na | ||
| 3 | Calcium, Ca | ||
| 0.34 | Zinc, Zn | ||
| 0.13 | Copper, Cu | ||
| 0.1 | Iron, Fe | ||
| 0.033 | Pyridoxine (Vitamin B6 | ||
| 0.03 | Thiamin | ||
| 0.02 | Vitamin E (alpha-tocopherol) | ||
| 0.01 | Riboflavin | ||
| 0.001 | Folic acid |