Leavening agent, yeast, baker's, active, dry
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 |
|---|---|---|---|
| 40440 | Protein | ||
| 26900 | Significant | Fiber, total dietary | |
| 7610 | Total lipid (fat) | ||
| 5650 | ASH, TOTAL | ||
| 5080 | Water | ||
| 955 | Potassium, K | ||
| 637 | Phosphorus, P | ||
| 54 | Magnesium, Mg | ||
| 51 | Sodium, Na | ||
| 40.2 | Niacin | ||
| 30 | Calcium, Ca | ||
| 13.5 | Significant | Pantothenic acid | |
| 10.99 | Thiamin | ||
| 7.94 | Zinc, Zn | ||
| 4 | Riboflavin | ||
| 3.4 | Betaine | ||
| 2.34 | Significant | Folic acid | |
| 2.17 | Iron, Fe | ||
| 1.5 | Vitamin B-6 | ||
| 0.436 | Copper, Cu | ||
| 0.312 | Manganese, Mn | ||
| 0.3 | Vitamin C | ||
| 0.0079 | Selenium, Se | ||
| 0.0004 | Vitamin K (phylloquinone) | ||
| 7.000000000000001E-05 | Vitamin B-12 |