Sauce, ready-to-serve, pepper or hot
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 |
|---|---|---|---|
| 89980 | Water | ||
| 7390 | ASH, TOTAL | ||
| 2643 | Sodium, Na | ||
| 510 | Protein | ||
| 370 | Total lipid (fat) | ||
| 195 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 144 | Potassium, K | ||
| 74.8 | Vitamin C | ||
| 44 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 29 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 11 | Phosphorus, P | ||
| 8 | Calcium, Ca | ||
| 7 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 5 | Magnesium, Mg | ||
| 1 | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | ||
| 1 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
| 1 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 0.48 | Iron, Fe | ||
| 0.254 | Niacin | ||
| 0.157 | Vitamin B-6 | ||
| 0.11 | Pantothenic acid | ||
| 0.11 | Zinc, Zn | ||
| 0.082 | Riboflavin | ||
| 0.049 | Manganese, Mn | ||
| 0.036 | Thiamin | ||
| 0.028 | Copper, Cu | ||
| 0.006 | Folic acid |