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 |