Raspberries, puree, seedless

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
89700 Water
6040 Sugars, total
3050 Fructose
2810 Glucose (dextrose)
1020 Protein
900 Fiber, total dietary
870 Total lipid (fat)
420 ASH, TOTAL
200 Starch
180 Sucrose
169 Potassium, K
47 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
43 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
32 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
20 Phosphorus, P
16 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
15 Magnesium, Mg
14 Calcium, Ca
9 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
7 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
6.4 Vitamin C
4 Sodium, Na
3 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
3 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
2 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
2 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
2 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
2 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
1.54 Vitamin E (alpha-tocopherol)
1.08 Iron, Fe
1.07 Tocopherol, delta
1 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
1 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
0.8 Tocopherol, beta
0.49 Niacin
0.448 Lutein + zeaxanthin
0.37 Tocopherol, gamma
0.343 Manganese, Mn
0.31 Pantothenic acid
0.18 Zinc, Zn
0.1 Riboflavin
0.09 Thiamin
0.068 Copper, Cu
0.06 Vitamin B-6
0.03 Carotene, alpha
0.029 Folic acid
0.008 Carotene, beta

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