Pasta, white wheat flour & spinach, boiled from dry, no added salt
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 |
|---|---|---|---|
| 200000 | Sugars, total | ||
| 64200 | Water | ||
| 27300 | Carbohydrate | ||
| 27100 | Starch | ||
| 3800 | Protein | ||
| 1400 | Fiber, total dietary | ||
| 554 | Energy | ||
| 400 | Total lipid (fat) | ||
| 300 | ASH, TOTAL | ||
| 200 | Maltose | ||
| 160 | Fatty acids, total polyunsaturated | ||
| 94 | Chloride (Cl) | ||
| 62 | Phosphorus, P | ||
| 60 | Fatty acids, total saturated | ||
| 55 | Potassium, K | ||
| 51 | Sulphur (S) | ||
| 50 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 48 | Sodium, Na | ||
| 40 | Fatty acids, total monounsaturated | ||
| 15 | Calcium, Ca | ||
| 10 | Magnesium, Mg | ||
| 10 | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | ||
| 10 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 1.37 | Niacin | ||
| 0.8 | Iron, Fe | ||
| 0.46 | Fatty acids, total trans | ||
| 0.3 | Zinc, Zn | ||
| 0.27 | Manganese, Mn | ||
| 0.15394999999999998 | Fluoride, F | ||
| 0.14 | Vitamin E (alpha-tocopherol) | ||
| 0.119 | Carotene, beta | ||
| 0.11 | Pantothenic acid | ||
| 0.07 | Pyridoxine (Vitamin B6 | ||
| 0.06 | Copper, Cu | ||
| 0.021 | Vitamin A, IU | ||
| 0.02 | Riboflavin | ||
| 0.02 | Thiamin | ||
| 0.014 | Folic acid | ||
| 0.0034 | Iodine (I) | ||
| 0.0029 | BIOTIN | ||
| 0.001 | Retinol |