Spices, basil, dried

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
47750 Carbohydrate
37700 Significant Fiber, total dietary
22980 Protein
14850 Significant ASH, TOTAL
10350 Water
4070.0000000000005 Total lipid (fat)
2630 Potassium, K
2240 Significant Calcium, Ca
2157 Fatty acids, total saturated
1710 Sugars, total
1238 Fatty acids, total monounsaturated
1075 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1067 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1036 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
750 Fructose
750 Glucose (dextrose)
711 Significant Magnesium, Mg
498 Fatty acids, total polyunsaturated
296 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
274 Phosphorus, P
199 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
190 Galactose
171 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
89.8 Significant Iron, Fe
76 Sodium, Na
54.9 Choline, total
46 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
20 Sucrose
16.1 Betaine
10.7 Vitamin E (alpha-tocopherol)
9.8 Manganese, Mn
7.1 Zinc, Zn
4.9 Niacin
4 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
2.1 Copper, Cu
1.7145 Vitamin K (phylloquinone)
1.34 Vitamin B-6
1.2 Riboflavin
1.15 Lutein + zeaxanthin
0.838 Pantothenic acid
0.8 Vitamin C
0.77 Tocopherol, gamma
0.393 Lycopene
0.378 Carotene, beta
0.31 Folic acid
0.22319999999999998 Vitamin A, IU
0.113 Carotene, alpha
0.08 Thiamin
0.037 Retinol
0.037 Vitamin A, IU
0.024 Cryptoxanthin, beta
0.003 Selenium, Se

Sources, terms of use and Acknowledgements
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