Pickles, cucumber, sour, low sodium

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
94080 Water
3130 ASH, TOTAL
330 Protein
200 Total lipid (fat)
46 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
43 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
34 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
23 Potassium, K
18 Sodium, Na
14 Phosphorus, P
14 Phytosterols
14 TOTAL PLANT STEROL
5 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
4 Magnesium, Mg
3 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
2 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
1 Vitamin C
0.4 Iron, Fe
0.085 Copper, Cu
0.02 Zinc, Zn
0.01 Riboflavin

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