Soup, ramen noodle, beef flavor, dry

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
56060 Starch
17730 Total lipid (fat)
10060 Protein
7071 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
6560 Water
6124 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
6100 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
5310 ASH, TOTAL
3000 Fiber, total dietary
2121 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
2070 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
1990 Sugars, total
1727 Sodium, Na
1400 Sucrose
721 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
590 Maltose
178 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
177 Potassium, K
115 Phosphorus, P
62 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
59 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
55 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
55 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
46 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
32 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
27 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
27 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
25 Magnesium, Mg
23 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
21 Calcium, Ca
19.2 Betaine
18 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
16 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
13 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
12 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
10 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
7 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
6 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
6 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
5.139 Niacin
5 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
4 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
3.93 Iron, Fe
3.28 Significant Tocotrienol, gamma
2.49 Vitamin E (alpha-tocopherol)
2 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
2 FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
1.98 Significant Tocotrienol, alpha
1.31 Significant Tocotrienol, beta
1.02 Significant Tocotrienol, delta
1 Fatty acids, total polyunsaturated
1 FATTY ACIDS, POLYUNSATURATED, 20:3 n-3 EICOSATRIENOIC (Omega-3)
0.644 Manganese, Mn
0.61 Zinc, Zn
0.6 Vitamin C
0.479 Thiamin
0.448 Pantothenic acid
0.258 Riboflavin
0.21 Tocopherol, beta
0.122 Copper, Cu
0.111 Folic acid
0.11 Tocopherol, gamma
0.037 Vitamin B-6
0.019600000000000003 Selenium, Se

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