Puddings, tapioca, ready-to-eat, fat free
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 |
|---|---|---|---|
| 76250 | Water | ||
| 14180 | Sugars, total | ||
| 1440 | Protein | ||
| 640 | ASH, TOTAL | ||
| 350 | Total lipid (fat) | ||
| 187 | Sodium, Na | ||
| 105 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 70 | Potassium, K | ||
| 66 | Phosphorus, P | ||
| 52 | Calcium, Ca | ||
| 14 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 12 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 5 | Magnesium, Mg | ||
| 2 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 2 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 1 | FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid) | ||
| 0.17 | Zinc, Zn | ||
| 0.11 | Iron, Fe | ||
| 0.101 | Niacin | ||
| 0.075 | Riboflavin | ||
| 0.03 | Pantothenic acid | ||
| 0.02 | Vitamin B-6 | ||
| 0.018 | Copper, Cu | ||
| 0.013 | Thiamin | ||
| 0.011 | Manganese, Mn | ||
| 0.01 | Tocopherol, gamma | ||
| 0.01 | Vitamin E (alpha-tocopherol) | ||
| 0.00031 | Vitamin B-12 |