Sauce, hot chile, sriracha, TUONG OT SRIRACHA
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 |
|---|---|---|---|
| 76710 | Water | ||
| 10480 | Sugars, total | ||
| 5750 | Fructose | ||
| 4730 | Glucose (dextrose) | ||
| 4660 | ASH, TOTAL | ||
| 2200 | Fiber, total dietary | ||
| 1860 | Protein | ||
| 1540 | Sodium, Na | ||
| 900 | Total lipid (fat) | ||
| 341 | Potassium, K | ||
| 57.9 | Vitamin C | ||
| 46 | Phosphorus, P | ||
| 20 | Calcium, Ca | ||
| 16 | Magnesium, Mg | ||
| 5.25 | Vitamin E (alpha-tocopherol) | ||
| 1.92 | Iron, Fe | ||
| 1.43 | Niacin | ||
| 1.407 | Carotene, beta | ||
| 0.721 | Lutein + zeaxanthin | ||
| 0.465 | Vitamin B-6 | ||
| 0.395 | Pantothenic acid | ||
| 0.302 | Cryptoxanthin, beta | ||
| 0.25 | Zinc, Zn | ||
| 0.22 | Tocopherol, gamma | ||
| 0.213 | Riboflavin | ||
| 0.2 | Carotene, alpha | ||
| 0.16 | Tocopherol, beta | ||
| 0.111 | Manganese, Mn | ||
| 0.062 | Copper, Cu | ||
| 0.06 | Thiamin | ||
| 0.031 | Folic acid | ||
| 0.0146 | Vitamin K (phylloquinone) | ||
| 0.0004 | Selenium, Se |