Millet dough (tchobal/fura), from decorticated millet only, cooked
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 |
|---|---|---|---|
| 57000 | Water | ||
| 33200 | Carbohydrate | ||
| 3800 | Protein | ||
| 3200 | Fiber, total dietary | ||
| 2300 | Total lipid (fat) | ||
| 800 | Fatty acids, total polyunsaturated | ||
| 500 | ASH, TOTAL | ||
| 360 | Fatty acids, total monounsaturated | ||
| 350 | Fatty acids, total saturated | ||
| 175 | Energy | ||
| 131 | Phosphorus, P | ||
| 85 | Potassium, K | ||
| 60 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 60 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 36 | Tryptophan | ||
| 34 | Magnesium, Mg | ||
| 7 | Calcium, Ca | ||
| 4.7 | Iron, Fe | ||
| 2 | Sodium, Na | ||
| 1.24 | Zinc, Zn | ||
| 1.2 | Niacin | ||
| 0.6 | Niacin | ||
| 0.13 | Copper, Cu | ||
| 0.13 | Thiamin | ||
| 0.08 | Riboflavin | ||
| 0.07 | Pyridoxine (Vitamin B6 | ||
| 0.05 | Tocopherol, gamma | ||
| 0.018 | Folic acid |