USDA Commodity, Bakery, Flour Mix

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
58000 Starch
12900 Total lipid (fat)
10620 Water
8470 Protein
7100 Fiber, total dietary
6750 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
5480 ASH, TOTAL
1910 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1490 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1480 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1410 Sodium, Na
860 Sucrose
630 Phosphorus, P
187 Calcium, Ca
124 Potassium, K
50 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
40 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
40 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
30 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
20 Magnesium, Mg
20 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
10 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
10 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
10 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
4.11 Iron, Fe
0.857 Riboflavin
0.738 Manganese, Mn
0.597 Thiamin
0.55 Zinc, Zn
0.383 Pantothenic acid
0.103 Copper, Cu
0.08 Vitamin B-6
0.016300000000000002 Dihydrophylloquinone
0.0079 Vitamin K (phylloquinone)
0.0066 Selenium, Se

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