Bread, white, commercially prepared (includes soft bread crumbs)

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
37170 Starch
36420 Water
8850 Protein
5670 Sugars, total
3330 Total lipid (fat)
2700 Fiber, total dietary
2430 Fructose
1980 ASH, TOTAL
1670 Maltose
1570 Glucose (dextrose)
1425 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
569 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
547 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
490 Sodium, Na
419 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
218 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
166 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
166 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
144 Calcium, Ca
126 Potassium, K
101.9 Betaine
98 Phosphorus, P
23 Magnesium, Mg
22 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
18 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
18 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
13 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
10 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
9 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
8 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
8 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
5 Fatty acids, total polyunsaturated
5 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
5 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
5 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
4.78 Niacin
4 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
4 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
3.61 Iron, Fe
3 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
3 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
2 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
2 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
2 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
1 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
1 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
0.74 Zinc, Zn
0.536 Manganese, Mn
0.536 Pantothenic acid
0.533 Thiamin
0.243 Riboflavin
0.111 Folic acid
0.101 Copper, Cu
0.087 Vitamin B-6
0.086 Folic acid
0.0489 Fluoride, F
0.025 Folic acid
0.022 Selenium, Se

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