You gotta reach for delicate and complex organic molecules that are not well characterized, not stuff so well understood that it is listed in internet nutrition databases.
I always wonder how many of those phytonutrients can stand up to hydrochloric acid and also get absorbed into the bloodstream.
Surely the important thing is if you get X from Soylent? Which you completely ignore.
However, we haven't identified most phytonutrients in plants that promote long life. We just know they're in there, and that eating plants is the ONLY thing you can do that reliably makes you live longer. So there is no chance Soylent can include these unidentified - but essential to a long life - compounds. Substituting meat for Soylent... ok. For plants... horrible way to shorten your life.
Kale, cooked, boiled, drained, without salt Nutritional value per 100 g (3.5 oz) Energy 117 kJ (28 kcal) Carbohydrates 5.63 g Sugars 1.25 g Dietary fiber 2 g Fat 0.4 g Protein 1.9 g Vitamins Vitamin A equiv. beta-carotene lutein zeaxanthin (85%) 681 μg (76%) 8173 μg 18246 μg Thiamine (B1) (5%) 0.053 mg Riboflavin (B2) (6%) 0.07 mg Niacin (B3) (3%) 0.5 mg Vitamin B6 (11%) 0.138 mg Folate (B9) (3%) 13 μg Choline (0%) 0.4 mg Vitamin C (49%) 41 mg Vitamin E (6%) 0.85 mg Vitamin K (778%) 817 μg Trace metals Calcium (7%) 72 mg Iron (7%) 0.9 mg Magnesium (5%) 18 mg Manganese (20%) 0.416 mg Phosphorus (4%) 28 mg Potassium (5%) 228 mg Sodium (2%) 23 mg Zinc (3%) 0.24 mg Other constituents Water 91.2 g Link to USDA Database entry Units μg = micrograms • mg = milligrams IU = International units Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database Kale is very high in beta carotene, vitamin K, vitamin C, and rich in calcium. Kale is a source of two carotenoids, lutein and zeaxanthin.[9] Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.[10]
Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying does not result in significant loss.[11] Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.[12][13] Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat.[citation needed] Steaming significantly increases these bile acid binding properties.[14]