Soup, chicken & noodle, cup of soup, prepared from instant dry mix with water
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 |
|---|---|---|---|
| 400000 | Sugars, total | ||
| 94600 | Water | ||
| 3400 | Carbohydrate | ||
| 3100 | Starch | ||
| 1100 | ASH, TOTAL | ||
| 700 | Protein | ||
| 630 | Chloride (Cl) | ||
| 440 | Sodium, Na | ||
| 300 | Fiber, total dietary | ||
| 300 | Sucrose | ||
| 200 | Total lipid (fat) | ||
| 79 | Energy | ||
| 70 | Fatty acids, total monounsaturated | ||
| 70 | Fatty acids, total saturated | ||
| 60 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 30 | Fatty acids, total polyunsaturated | ||
| 11 | Potassium, K | ||
| 10 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 7 | Phosphorus, P | ||
| 7 | Sulphur (S) | ||
| 5 | Calcium, Ca | ||
| 4 | Magnesium, Mg | ||
| 3.07 | Fatty acids, total trans | ||
| 0.12 | Niacin | ||
| 0.1 | Iron, Fe | ||
| 0.05 | Manganese, Mn | ||
| 0.05 | Thiamin | ||
| 0.02 | Vitamin E (alpha-tocopherol) | ||
| 0.01 | Pyridoxine (Vitamin B6 | ||
| 0.0057 | Iodine (I) | ||
| 0.002 | Fluoride, F | ||
| 0.001 | Folic acid | ||
| 0.0005 | BIOTIN |