Sauce, hoi sin (hoisin), commercial
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 |
|---|---|---|---|
| 33500000 | Significant | Sugars, total | |
| 40800 | Water | ||
| 37200 | Carbohydrate | ||
| 13900 | Sucrose | ||
| 10400 | Significant | Fiber, total dietary | |
| 9900 | Significant | Glucose (dextrose) | |
| 9700 | Fructose | ||
| 5700 | ASH, TOTAL | ||
| 5400 | Total lipid (fat) | ||
| 3700 | Starch | ||
| 3090 | Fatty acids, total polyunsaturated | ||
| 1600 | Protein | ||
| 1550 | Sodium, Na | ||
| 1240 | Fatty acids, total monounsaturated | ||
| 922 | Significant | Energy | |
| 820 | Fatty acids, total saturated | ||
| 800 | Acetic acid | ||
| 620 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 210 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 51 | Potassium, K | ||
| 41 | Calcium, Ca | ||
| 34 | Phosphorus, P | ||
| 14 | Magnesium, Mg | ||
| 4.7 | Iron, Fe | ||
| 1.1 | Niacin | ||
| 1 | Vitamin C | ||
| 0.6 | Zinc, Zn | ||
| 0.25 | Copper, Cu | ||
| 0.25 | Riboflavin | ||
| 0.06 | Pyridoxine (Vitamin B6 | ||
| 0.053 | Cryptoxanthin, beta | ||
| 0.03 | Carotene, beta | ||
| 0.03 | Manganese, Mn | ||
| 0.023 | Folic acid | ||
| 0.01 | Thiamin | ||
| 0.005 | Vitamin A, IU | ||
| 0.0016 | Iodine (I) |