Tortilla, ready-to-bake / fry, corn
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 |
|---|---|---|---|
| 45890 | Water | ||
| 7280 | Starch | ||
| 5700 | Protein | ||
| 2850 | Total lipid (fat) | ||
| 1385 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 930 | ASH, TOTAL | ||
| 690 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 414 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 314 | Phosphorus, P | ||
| 186 | Potassium, K | ||
| 81 | Calcium, Ca | ||
| 72 | Magnesium, Mg | ||
| 45 | Sodium, Na | ||
| 1.498 | Niacin | ||
| 1.31 | Zinc, Zn | ||
| 1.23 | Iron, Fe | ||
| 0.326 | Manganese, Mn | ||
| 0.28 | Vitamin E (alpha-tocopherol) | ||
| 0.219 | Vitamin B-6 | ||
| 0.154 | Copper, Cu | ||
| 0.109 | Pantothenic acid | ||
| 0.094 | Thiamin | ||
| 0.065 | Riboflavin | ||
| 0.0060999999999999995 | Selenium, Se | ||
| 0.005 | Folic acid |