Tomato, red, ripe, 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 |
---|---|---|---|
91500 | Water | ||
4400 | Carbohydrate | ||
1800 | Fiber, total dietary | ||
1400 | Protein | ||
700 | ASH, TOTAL | ||
301 | Potassium, K | ||
200 | Total lipid (fat) | ||
100 | Fatty acids, total polyunsaturated | ||
90 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
42 | Phosphorus, P | ||
40 | Fatty acids, total saturated | ||
30 | Fatty acids, total monounsaturated | ||
29 | Vitamin C | ||
28 | Energy | ||
17 | Calcium, Ca | ||
17 | Magnesium, Mg | ||
16 | Sodium, Na | ||
10 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
8 | Tryptophan | ||
0.96 | Tocopherol, gamma | ||
0.9 | Iron, Fe | ||
0.8 | Niacin | ||
0.7 | Niacin | ||
0.608 | Carotene, beta | ||
0.29 | Zinc, Zn | ||
0.24 | Vitamin E (alpha-tocopherol) | ||
0.101 | Vitamin A, IU | ||
0.08 | Copper, Cu | ||
0.08 | Pyridoxine (Vitamin B6 | ||
0.07 | Thiamin | ||
0.05 | Riboflavin | ||
0.02 | Folic acid |