Wheat flour, wholemeal, unfortified
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 |
|---|---|---|---|
| 65300 | 🏆 | - | Carbohydrate |
| 12200 | 🏆 | - | Fiber, total dietary |
| 12000 | - | Protein | |
| 7000 | - | Water | |
| 2200 | - | Total lipid (fat) | |
| 1300 | - | ASH, TOTAL | |
| 970 | - | Fatty acids, total polyunsaturated | |
| 900 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
| 356 | - | Potassium, K | |
| 354 | - | Energy | |
| 320 | - | Fatty acids, total monounsaturated | |
| 310 | - | Fatty acids, total saturated | |
| 244 | - | Phosphorus, P | |
| 118 | - | Tryptophan | |
| 70 | - | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | |
| 68 | - | Magnesium, Mg | |
| 45 | - | Calcium, Ca | |
| 5.3 | - | Niacin | |
| 5 | - | Sodium, Na | |
| 4.9 | - | Iron, Fe | |
| 3.3 | - | Niacin | |
| 2 | - | Zinc, Zn | |
| 0.49 | - | Pyridoxine (Vitamin B6 | |
| 0.37 | - | Thiamin | |
| 0.27 | - | Copper, Cu | |
| 0.21 | - | Vitamin E (alpha-tocopherol) | |
| 0.09 | - | Riboflavin | |
| 0.06 | - | Tocopherol, beta | |
| 0.04 | - | Folic acid | |
| 0.003 | - | Carotene, beta |