Tofu, extra firm, prepared with nigari

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
82310			Water
9980			Protein
5260			Total lipid (fat)
2386			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1280			ASH, TOTAL
1246			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
631			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
282			Calcium, Ca
270			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
261			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
130			Potassium, K
111			Phosphorus, P
36			FATTY ACIDS, MONOUNSATURATED, 15:1, PENTADECENOIC
35			Magnesium, Mg
18			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
18			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
9			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
9			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
4			Sodium, Na
2.04			Iron, Fe
1.07			Zinc, Zn
0.844			Pantothenic acid
0.666			Manganese, Mn
0.241			Niacin
0.2			Copper, Cu
0.083			Vitamin B-6
0.048			Riboflavin
0.048			Thiamin
0.013			Selenium, Se
0.009			Folic acid