Tortilla, blue corn, Sakwavikaviki (Hopi)

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
51570 Starch
29890 Water
7830 Protein
3400 Fiber, total dietary
2970 Significant Maltose
2970 Sugars, total
2760 ASH, TOTAL
1400 Total lipid (fat)
663 Sodium, Na
662 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
339 Phosphorus, P
223 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
222 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
174 Calcium, Ca
132 Potassium, K
32 Magnesium, Mg
29 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
27 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
6 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
6 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
5 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
4 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
4 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
4 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
3.93 Niacin
3 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
3 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
2.89 Iron, Fe
2 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
2 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
2 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
0.68 Zinc, Zn
0.62 Pantothenic acid
0.604 Manganese, Mn
0.387 Thiamin
0.36 Tocopherol, gamma
0.35 Tocotrienol, beta
0.17 Riboflavin
0.17 Vitamin E (alpha-tocopherol)
0.126 Copper, Cu
0.111 Vitamin B-6
0.08 Tocotrienol, alpha
0.08 Tocotrienol, gamma
0.06 Tocopherol, beta
0.01 Lutein + zeaxanthin
0.0088 Selenium, Se
0.001 Carotene, beta

Sources, terms of use and Acknowledgements
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