Bread, oat (includes oatmeal and oat bran), commercial
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 |
---|---|---|---|
36600 | Water | ||
11210 | Protein | ||
7010 | Fiber, total dietary | ||
4920 | Sugars, total | ||
3480 | Total lipid (fat) | ||
1950 | Fructose | ||
1903 | FATTY ACIDS, POLYUNSATURATED, TOTAL | ||
1790 | ASH, TOTAL | ||
1610 | Maltose | ||
1310 | Glucose (dextrose) | ||
1275 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
839 | FATTY ACIDS, SATURATED, TOTAL | ||
628 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
585 | Fatty acids, total monounsaturated | ||
585 | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | ||
490 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
373 | Sodium, Na | ||
350 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
258 | Phosphorus, P | ||
249 | Potassium, K | ||
88 | Magnesium, Mg | ||
74 | Calcium, Ca | ||
40 | Sucrose | ||
3.5 | Niacin | ||
2.41 | Iron, Fe | ||
1.84 | Zinc, Zn | ||
1.672 | Manganese, Mn | ||
0.237 | Copper, Cu | ||
0.217 | Thiamin | ||
0.113 | Vitamin B-6 | ||
0.101 | Riboflavin | ||
0.03692 | Selenium, Se | ||
0.009 | Folic acid | ||
0.007 | Folic acid | ||
0.00033 | Vitamin D |