Spices, pepper, red or cayenne
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 |
|---|---|---|---|
| 56630 | 🏆 | - | Carbohydrate |
| 27200 | 🏆 | - | Fiber, total dietary |
| 29.83 | 🏆 | - | Vitamin E (alpha-tocopherol) |
| 21.84 | 🏆 | - | Carotene, beta |
| 13.157 | 🏆 | - | Lutein + zeaxanthin |
| 12.483 | 🏆 | - | Vitamin A, IU |
| 17270 | - | Total lipid (fat) | |
| 12010 | - | Protein | |
| 10340 | - | Sugars, total | |
| 8370 | - | Fatty acids, total polyunsaturated | |
| 8050.000000000001 | - | Water | |
| 7710 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 6040 | - | ASH, TOTAL | |
| 3260 | - | Fatty acids, total saturated | |
| 2750 | - | Fatty acids, total monounsaturated | |
| 2510 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 2360 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 2014 | - | Potassium, K | |
| 660 | - | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | |
| 490 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) |
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