Soup, vegetable broth, ready to serve

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
98050			Water
930			Carbohydrate
710			ASH, TOTAL
550			Sugars, total
380			Sucrose
296			Sodium, Na
240			Protein
130			Glucose (dextrose)
70			Total lipid (fat)
30			Fructose
28			Fatty acids, total saturated
19			Potassium, K
12			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
10			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
5			Fatty acids, total monounsaturated
5			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
4			Fatty acids, total polyunsaturated
4			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
3			Calcium, Ca
3			Phosphorus, P
3			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
2			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
1			Magnesium, Mg
1			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
0.4			Vitamin C
0.3			Choline, total
0.111			Carotene, beta
0.11			Niacin
0.064			Carotene, alpha
0.06			Iron, Fe
0.06			Pantothenic acid
0.03			Zinc, Zn
0.023			Thiamin
0.022			Riboflavin
0.009			Copper, Cu
0.007			Lycopene
0.007			Vitamin B-6
0.006			Manganese, Mn
0.001			Lutein + zeaxanthin
0.0007			Vitamin K (phylloquinone)