Snacks, rice cakes, brown rice, corn
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 |
|---|---|---|---|
| 8400 | Protein | ||
| 5900 | Water | ||
| 3200 | Total lipid (fat) | ||
| 2900 | Fiber, total dietary | ||
| 1400 | ASH, TOTAL | ||
| 1130 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 1090 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 540 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 320 | Phosphorus, P | ||
| 275 | Potassium, K | ||
| 114 | Magnesium, Mg | ||
| 60 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 50 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
| 10 | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | ||
| 10 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 9 | Calcium, Ca | ||
| 6.435 | Niacin | ||
| 5.08 | Manganese, Mn | ||
| 2.22 | Zinc, Zn | ||
| 1.17 | Iron, Fe | ||
| 0.93 | Pantothenic acid | ||
| 0.42 | Copper, Cu | ||
| 0.14 | Vitamin B-6 | ||
| 0.104 | Riboflavin | ||
| 0.08 | Thiamin | ||
| 0.019 | Folic acid |