Pasta, gluten-free, brown rice flour, cooked, TINKYADA

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
62300			Water
30960			Starch
3460			Protein
1700			Fiber, total dietary
1670			Total lipid (fat)
463			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
463			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
428			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
427			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
380			ASH, TOTAL
136			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
123			FATTY ACIDS, MONOUNSATURATED, 15:1, PENTADECENOIC
87			Phosphorus, P
36			Magnesium, Mg
30			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
25			Potassium, K
14			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
14			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
13			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
8			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
8			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
7			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
5			Calcium, Ca
4			Sodium, Na
4			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
4			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
3			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
2			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
2			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
1.465			Niacin
1.227			Manganese, Mn
1			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
1			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
1			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
1			FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
0.83			Zinc, Zn
0.53			Iron, Fe
0.26			Pantothenic acid
0.095			Thiamin
0.082			Riboflavin
0.075			Vitamin B-6
0.069			Copper, Cu
0.0111			Selenium, Se
0.004			Folic acid