Soup, cream of celery, canned, condensed

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	Priority	Nutrient
84960	-	Water
7030	-	Carbohydrate
4460	-	Total lipid (fat)
2230	-	ASH, TOTAL
2000	-	Fatty acids, total polyunsaturated
1940	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1350	-	Sugars, total
1320	-	Protein
1120	-	Fatty acids, total saturated
1030	-	Fatty acids, total monounsaturated
950	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
600	-	Fiber, total dietary
516	-	Sodium, Na
460	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
160	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
98	-	Potassium, K
60	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
50	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
50	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
50	-	FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
40	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
40	-	FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
32	-	Calcium, Ca
30	-	Phosphorus, P
20	-	FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
11	-	Cholesterol
9	-	Choline, total
5	-	Magnesium, Mg
1.39	-	Vitamin E (alpha-tocopherol)
0.5	-	Iron, Fe
0.265	-	Niacin
0.2	-	Manganese, Mn
0.2	-	Vitamin C
0.155	-	Lutein + zeaxanthin
0.151	-	Carotene, beta
0.12	-	Zinc, Zn
0.113	-	Copper, Cu
0.039	-	Riboflavin
0.023	-	Thiamin
0.0172	-	Vitamin K (phylloquinone)
0.01	-	Vitamin B-6
0.009	-	Retinol
0.002	-	Folic acid
0.0018	-	Selenium, Se
4E-05	-	Vitamin B-12