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

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