Quinoa, cooked in water, 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 |
|---|---|---|---|
| 1300000 | Sugars, total | ||
| 75400 | Water | ||
| 16300 | Carbohydrate | ||
| 15000 | Starch | ||
| 3600 | Protein | ||
| 3400 | Fiber, total dietary | ||
| 1800 | Total lipid (fat) | ||
| 870 | Fatty acids, total polyunsaturated | ||
| 600 | ASH, TOTAL | ||
| 530 | Fatty acids, total monounsaturated | ||
| 432 | Energy | ||
| 210 | Fatty acids, total saturated | ||
| 157 | Potassium, K | ||
| 112 | Phosphorus, P | ||
| 53 | Magnesium, Mg | ||
| 14 | Calcium, Ca | ||
| 12.48 | FATTY ACIDS, POLYUNSATURATED, TOTAL OMEGA N-3 | ||
| 4 | Sodium, Na | ||
| 1.08 | Iron, Fe | ||
| 0.91 | Zinc, Zn | ||
| 0.72 | Niacin | ||
| 0.6 | Vitamin E (alpha-tocopherol) | ||
| 0.1 | Pyridoxine (Vitamin B6 | ||
| 0.075 | Thiamin | ||
| 0.036 | Folic acid | ||
| 0.006 | Riboflavin | ||
| 0.002 | Carotene, beta | ||
| 0.0013 | Selenium, Se | ||
| 0.0007 | Iodine (I) |