Leavening agents, 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 |
---|---|---|---|
41220 | Carbohydrate | ||
40440 | Protein | ||
26900 | Significant | Fiber, total dietary | |
7610 | Total lipid (fat) | ||
5650 | ASH, TOTAL | ||
5080 | Water | ||
4309 | Fatty acids, total monounsaturated | ||
1000.9999999999999 | Fatty acids, total saturated | ||
955 | Potassium, K | ||
637 | Phosphorus, P | ||
54 | Magnesium, Mg | ||
51 | Sodium, Na | ||
40.2 | Niacin | ||
32 | Choline, total | ||
30 | Calcium, Ca | ||
17 | Fatty acids, total polyunsaturated | ||
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 |