Restaurant, Latino, chicken and rice, entree, prepared

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
61120 Water
17760 Starch
12020 Protein
5060 Total lipid (fat)
1770 ASH, TOTAL
1606 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1564 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1382 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1360 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
1200 Fiber, total dietary
804 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
550 Sugars, total
518 Sodium, Na
238 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
210 Fructose
210 Glucose (dextrose)
184 Potassium, K
162 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
161 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
130 Sucrose
122 Phosphorus, P
121 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
115 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
42 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
36 Cholesterol
31 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
22 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
18 Calcium, Ca
18 Magnesium, Mg
17 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
16 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10 FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
10 FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
9 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
7 Fatty acids, total polyunsaturated
7 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
7 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
6 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
6 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
5.558 Niacin
5 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
5 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
5 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
5 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
4 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
3 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
3 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
3 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
2 FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
2 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
1.09 Tocopherol, gamma
1 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
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, POLYUNSATURATED, 18:4, OCTADECATETRAENOIC (Omega-3)
1 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
0.962 Pantothenic acid
0.95 Iron, Fe
0.78 Zinc, Zn
0.5 Vitamin E (alpha-tocopherol)
0.35 Tocopherol, delta
0.304 Manganese, Mn
0.176 Vitamin B-6
0.104 Thiamin
0.1 Tocotrienol, gamma
0.076 Copper, Cu
0.056 Riboflavin
0.02 Tocopherol, beta
0.0145 Selenium, Se
0.01 Tocotrienol, alpha
0.0048 Menaquinone-4
0.004 Vitamin K (phylloquinone)
0.0004 Dihydrophylloquinone
0.00016 Vitamin B-12

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