Bread, from rye flour, sour dough
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 |
---|---|---|---|
2000000 | Sugars, total | ||
42700 | Carbohydrate | ||
40700 | Starch | ||
37100 | Water | ||
9200 | Protein | ||
5200 | Fiber, total dietary | ||
1900 | ASH, TOTAL | ||
1600 | Total lipid (fat) | ||
1300 | Maltose | ||
980 | Significant | Energy | |
850 | Fatty acids, total polyunsaturated | ||
510 | Sodium, Na | ||
400 | Glucose (dextrose) | ||
310 | Fatty acids, total saturated | ||
300 | Fructose | ||
270 | Fatty acids, total monounsaturated | ||
250 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
130 | Potassium, K | ||
120 | Phosphorus, P | ||
50 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
32 | Calcium, Ca | ||
32 | Magnesium, Mg | ||
10 | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | ||
4.32 | Fatty acids, total trans | ||
1.51 | Niacin | ||
1.1 | Iron, Fe | ||
0.97 | Zinc, Zn | ||
0.3 | Tocopherol, gamma | ||
0.21 | Thiamin | ||
0.184 | Folic acid | ||
0.18 | Vitamin E (alpha-tocopherol) | ||
0.1 | Tocopherol, beta | ||
0.058 | Iodine (I) | ||
0.03 | Riboflavin | ||
0.02 | Pyridoxine (Vitamin B6 | ||
0.011 | Selenium, Se |