Bread, 'fry bread', made with lard (Navajo)

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
42850 Starch
31570 Water
12220 Total lipid (fat)
6690 Protein
4024 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2548 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2029.9999999999998 Sugars, total
1760 Maltose
1676 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1250 ASH, TOTAL
978 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
329 Sodium, Na
238 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
234 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
170 Sucrose
123 Phosphorus, P
101 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
100 Glucose (dextrose)
77 Potassium, K
63 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
58 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
57 Calcium, Ca
51 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
32 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
32 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
22 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
18 Magnesium, Mg
18 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
7 Cholesterol
4.603 Niacin
4.04 Iron, Fe
4 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
4 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
0.54 Tocopherol, gamma
0.43 Thiamin
0.35 Zinc, Zn
0.297 Manganese, Mn
0.217 Riboflavin
0.164 Pantothenic acid
0.122 Folic acid
0.105 Folic acid
0.091 Copper, Cu
0.038 Vitamin B-6
0.018600000000000002 Selenium, Se
0.017 Folic acid
0.0008 Vitamin K (phylloquinone)

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