Bread, from white flour, Turkish
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 |
---|---|---|---|
2200000 | Sugars, total | ||
45500 | Carbohydrate | ||
43300 | Starch | ||
38500 | Water | ||
7800 | Protein | ||
3600 | Fiber, total dietary | ||
2800 | Total lipid (fat) | ||
1800 | Maltose | ||
1800 | ASH, TOTAL | ||
1170 | Fatty acids, total monounsaturated | ||
1035 | Significant | Energy | |
900 | Fatty acids, total polyunsaturated | ||
530 | Sodium, Na | ||
400 | Fructose | ||
360 | Fatty acids, total saturated | ||
270 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
110 | Potassium, K | ||
94 | Phosphorus, P | ||
80 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
50 | Calcium, Ca | ||
49.84 | Fatty acids, total trans | ||
26 | Magnesium, Mg | ||
10 | FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid) | ||
10 | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | ||
2.31 | Niacin | ||
0.9 | Tocopherol, gamma | ||
0.8 | Iron, Fe | ||
0.74 | Zinc, Zn | ||
0.44 | Vitamin E (alpha-tocopherol) | ||
0.41 | Thiamin | ||
0.23 | Folic acid | ||
0.1 | Tocopherol, beta | ||
0.06 | Iodine (I) | ||
0.02 | Riboflavin | ||
0.02 | Pyridoxine (Vitamin B6 | ||
0.0087 | Selenium, Se |