Pie crust, cookie-type, graham cracker, ready-to-serve

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
35870 Starch
24830 Total lipid (fat)
18130 Sucrose
16880 Significant FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
5100 Protein
4370 Water
2770 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1970 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1900 Fiber, total dietary
1610 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1390 ASH, TOTAL
117 Phosphorus, P
113 Potassium, K
100 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
90 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
60 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
38.8 Betaine
30 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
30 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
29 Calcium, Ca
23 Magnesium, Mg
20 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
10 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
3.22 Niacin
2.6 Iron, Fe
1.85 Vitamin E (alpha-tocopherol)
1.28 Manganese, Mn
1.25 Zinc, Zn
1 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
0.22 Copper, Cu
0.21 Riboflavin
0.18 Thiamin
0.17 Pantothenic acid
0.07 Vitamin B-6
0.065 Folic acid
0.046 Folic acid
0.0218 Vitamin K (phylloquinone)
0.019 Folic acid
0.0026 Selenium, Se

Sources, terms of use and Acknowledgements
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