Spices, paprika
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 |
|---|---|---|---|
| 53990 | 🏆 | - | Carbohydrate |
| 34900 | 🏆 | - | Fiber, total dietary |
| 29.1 | 🏆 | - | Vitamin E (alpha-tocopherol) |
| 26.162 | 🏆 | - | Carotene, beta |
| 18.944 | 🏆 | - | Lutein + zeaxanthin |
| 3.95 | 🏆 | - | Tocotrienol, alpha |
| 14140 | - | Protein | |
| 12890 | - | Total lipid (fat) | |
| 11240 | - | Water | |
| 10340 | - | Sugars, total | |
| 7766 | - | Fatty acids, total polyunsaturated | |
| 7740 | - | ASH, TOTAL | |
| 7314 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 6710 | - | Fructose | |
| 2630 | - | Glucose (dextrose) | |
| 2280 | - | Potassium, K | |
| 2140 | - | Fatty acids, total saturated | |
| 1695 | - | Fatty acids, total monounsaturated | |
| 1603 | - | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | |
| 1468 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) |
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