Tomatoes, red, ripe, canned, with green chilies
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 |
|---|---|---|---|
| 94230 | - | Water | |
| 1390 | - | ASH, TOTAL | |
| 690 | - | Protein | |
| 401 | - | Sodium, Na | |
| 107 | - | Potassium, K | |
| 80 | - | Total lipid (fat) | |
| 20 | - | Calcium, Ca | |
| 14 | - | Phosphorus, P | |
| 11 | - | Magnesium, Mg | |
| 6.2 | - | Vitamin C | |
| 0.64 | - | Niacin | |
| 0.26 | - | Iron, Fe | |
| 0.13 | - | Zinc, Zn | |
| 0.117 | - | Vitamin A, IU | |
| 0.09 | - | Copper, Cu | |
| 0.034 | - | Thiamin | |
| 0.02 | - | Vitamin A, IU | |
| 0.019 | - | Riboflavin |