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

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