Spices, coriander seed
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 |
|---|---|---|---|
| 17770 | Total lipid (fat) | ||
| 13480 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 12370 | Protein | ||
| 8860 | Water | ||
| 6020 | ASH, TOTAL | ||
| 1750 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 1267 | Potassium, K | ||
| 810 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 709 | Calcium, Ca | ||
| 409 | Phosphorus, P | ||
| 330 | Significant | Magnesium, Mg | |
| 110 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 100 | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | ||
| 35 | Sodium, Na | ||
| 20 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 16.32 | Iron, Fe | ||
| 4.7 | Zinc, Zn | ||
| 2.13 | Niacin | ||
| 0.29 | Riboflavin | ||
| 0.239 | Thiamin | ||
| 0.026199999999999998 | Selenium, Se |