Bread, whole grain (whole-wheat), +seeds and 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 |
---|---|---|---|
36400 | Water | ||
12150 | Protein | ||
9180 | Fiber, total dietary | ||
4950 | Sugars, total | ||
3450 | Total lipid (fat) | ||
2290 | ASH, TOTAL | ||
2060 | Fructose | ||
1957 | FATTY ACIDS, POLYUNSATURATED, TOTAL | ||
1470 | Maltose | ||
1270 | Glucose (dextrose) | ||
1268 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
796 | FATTY ACIDS, SATURATED, TOTAL | ||
689 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
545 | Fatty acids, total monounsaturated | ||
545 | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | ||
481 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
465 | Sodium, Na | ||
315 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
284 | Phosphorus, P | ||
271 | Potassium, K | ||
160 | Sucrose | ||
118 | Magnesium, Mg | ||
79 | Calcium, Ca | ||
5.42 | Niacin | ||
3.11 | Iron, Fe | ||
2.496 | Manganese, Mn | ||
2.22 | Zinc, Zn | ||
0.31 | Copper, Cu | ||
0.231 | Thiamin | ||
0.184 | Vitamin B-6 | ||
0.106 | Riboflavin | ||
0.05145 | Selenium, Se | ||
0.017 | Folic acid | ||
0.006 | Folic acid | ||
0.00033 | Vitamin D |