Frybread, made with lard

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
43290 Starch
33110 Water
10140 Total lipid (fat)
8380 Protein
3258 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2360 ASH, TOTAL
2105 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1700 Fiber, total dietary
1540 Sugars, total
1250 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1220 Maltose
1211 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
671 Sodium, Na
220 Sucrose
165 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
165 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
112 Phosphorus, P
90 Glucose (dextrose)
75 Potassium, K
75 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
61 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
56 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
52 Calcium, Ca
21 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
20 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
20 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
19 Magnesium, Mg
19 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
10 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
4.335 Niacin
4 Cholesterol
3.43 Iron, Fe
0.59 Tocopherol, gamma
0.531 Thiamin
0.47 Zinc, Zn
0.405 Manganese, Mn
0.264 Riboflavin
0.12 Tocopherol, delta
0.112 Folic acid
0.096 Copper, Cu
0.09 Vitamin E (alpha-tocopherol)
0.068 Vitamin B-6
0.03 Tocopherol, beta
0.0065 Selenium, Se

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