Ravioli, meat-filled, with tomato sauce or meat sauce, canned

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
79120			Water
13260			Carbohydrate
8790			Starch
3410			Total lipid (fat)
3240			Protein
1970			Sugars, total
1617			Fatty acids, total monounsaturated
1500			Fiber, total dietary
1460			Fatty acids, total saturated
1429			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1268			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1000			Glucose (dextrose)
970			Fructose
970			ASH, TOTAL
816			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
462			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
283			Sodium, Na
237			Fatty acids, total polyunsaturated
213			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
178			Potassium, K
173			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
161			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
116			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
105			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
103			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
45			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
40			Phosphorus, P
31			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
25			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
20			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
19			FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
17			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
13			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
13			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
12.5			Choline, total
12			Calcium, Ca
12			Magnesium, Mg
12			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
11			FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
5			Cholesterol
4			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
4			FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
3.335			Lycopene
3			FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
3			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
2			Fatty acids, total polyunsaturated
2			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
2			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
2			FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
2			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
1.245			Niacin
1.09			Iron, Fe
1			FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
1			FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
1			FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
1			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
1			FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
1			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1			FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
0.5			Vitamin E (alpha-tocopherol)
0.39			Zinc, Zn
0.144			Manganese, Mn
0.121			Carotene, beta
0.09			Tocotrienol, beta
0.065			Lutein + zeaxanthin
0.06			Tocopherol, gamma
0.057			Riboflavin
0.057			Thiamin
0.055			Vitamin B-6
0.053			Copper, Cu
0.03			Tocopherol, beta
0.021			Folic acid
0.011			Folic acid
0.01			Folic acid
0.01			Tocotrienol, alpha
0.0096			Selenium, Se
0.004			Retinol
0.001			Carotene, alpha
0.0008			Vitamin K (phylloquinone)
0.0002			Menaquinone-4
0.00015			Vitamin B-12