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 | 🏆 | - | 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 |