Bread, from rye flour, sour dough, toasted
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 |
---|---|---|---|
2400000 | Sugars, total | ||
50200 | Significant | Carbohydrate | |
47900 | Starch | ||
26000 | Water | ||
10800 | Protein | ||
6100 | Fiber, total dietary | ||
2200 | ASH, TOTAL | ||
1900 | Total lipid (fat) | ||
1500 | Maltose | ||
1153 | Significant | Energy | |
1000 | Fatty acids, total polyunsaturated | ||
600 | Sodium, Na | ||
500 | Glucose (dextrose) | ||
400 | Fructose | ||
360 | Fatty acids, total saturated | ||
310 | Fatty acids, total monounsaturated | ||
300 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
153 | Potassium, K | ||
141 | Phosphorus, P | ||
50 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
38 | Calcium, Ca | ||
38 | Magnesium, Mg | ||
20 | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | ||
5.08 | Fatty acids, total trans | ||
1.78 | Niacin | ||
1.29 | Iron, Fe | ||
1.14 | Zinc, Zn | ||
0.3 | Tocopherol, gamma | ||
0.2 | Vitamin E (alpha-tocopherol) | ||
0.198 | Thiamin | ||
0.184 | Folic acid | ||
0.1 | Tocopherol, beta | ||
0.0648 | Iodine (I) | ||
0.035 | Riboflavin | ||
0.02 | Pyridoxine (Vitamin B6 | ||
0.0129 | Selenium, Se |