Restaurant, Italian, spaghetti with meat sauce
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 |
|---|---|---|---|
| 73160 | 👎 | Water | |
| 12150 | - | Starch | |
| 5790 | - | Protein | |
| 3590 | - | Total lipid (fat) | |
| 1820 | - | Sugars, total | |
| 1600 | - | Fiber, total dietary | |
| 1389 | 👍 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 1335 | - | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | |
| 1060 | - | ASH, TOTAL | |
| 950 | - | Fructose | |
| 870 | 👍 | Glucose (dextrose) | |
| 647 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 546.1 | - | Betaine | |
| 448 | 👎 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 433 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
| 298 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 230 | - | Sodium, Na | |
| 172 | - | Potassium, K | |
| 60 | - | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | |
| 59 | - | Phosphorus, P |
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