Pie crust, standard type, frozen, ready-to-bake, baked

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
48300		-	Starch
28590	🏆	-	Total lipid (fat)
12996		-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
7180		-	Water
6500		-	Protein
5375		-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
3437		-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
3321		-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
3300		-	Fiber, total dietary
1490		-	ASH, TOTAL
467		-	Sodium, Na
409		-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
269		-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
157		-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
130		-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
114		-	Potassium, K
82		-	Phosphorus, P
80	🏆	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
80		-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
70		-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
42		-	Betaine
30		-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
21		-	Calcium, Ca
20		-	FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
17		-	Magnesium, Mg
5.31		-	Tocopherol, gamma
3.45		-	Niacin
2.8		-	Iron, Fe
1.64		-	Tocopherol, delta
0.54		-	Vitamin E (alpha-tocopherol)
0.455		-	Pantothenic acid
0.3		-	Thiamin
0.155		-	Riboflavin
0.097		-	Copper, Cu
0.09		-	Tocopherol, beta
0.068		-	Folic acid
0.049		-	Folic acid
0.045		-	Vitamin B-6
0.0078		-	Vitamin K (phylloquinone)
0.0068		-	Selenium, Se