Spices, curry powder

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
53200 Significant Fiber, total dietary
14290 Protein
14010 Total lipid (fat)
8800 Water
8742 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
7070 ASH, TOTAL
2788 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
2760 Sugars, total
1170 Potassium, K
1140 Glucose (dextrose)
790 Fructose
681 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
637 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
620 Sucrose
525 Calcium, Ca
367 Phosphorus, P
255 Magnesium, Mg
255 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
210 Galactose
174 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
79 Significant FATTY ACIDS, SATURATED, 13:0 TRIDECANOIC (Tridecylic acid)
38 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
28.8 Betaine
25.24 Significant Vitamin E (alpha-tocopherol)
19.1 Iron, Fe
14 FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
13 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
13 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
13 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
13 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
13 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
12 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
8.3 Manganese, Mn
4.7 Zinc, Zn
3.26 Niacin
1.2 Copper, Cu
1.15 Tocopherol, gamma
1.07 Pantothenic acid
0.7 Vitamin C
0.2 Riboflavin
0.176 Thiamin
0.105 Vitamin B-6
0.0998 Vitamin K (phylloquinone)
0.056 Folic acid
0.040299999999999996 Selenium, Se
0.011 Carotene, beta

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