Flour, wheat, white, high protein or bread making flour
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 |
---|---|---|---|
1800000 | Sugars, total | ||
69600 | Significant | Carbohydrate | |
67800 | Starch | ||
12800 | Water | ||
11700 | Protein | ||
2500 | Fiber, total dietary | ||
1700 | Total lipid (fat) | ||
1464 | Significant | Energy | |
900 | Maltose | ||
900 | Sucrose | ||
730 | Fatty acids, total polyunsaturated | ||
600 | ASH, TOTAL | ||
230 | Fatty acids, total saturated | ||
200 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
170 | Potassium, K | ||
160 | Fatty acids, total monounsaturated | ||
130 | Phosphorus, P | ||
36 | Magnesium, Mg | ||
21 | Calcium, Ca | ||
20 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
3.59 | Niacin | ||
3 | Sodium, Na | ||
2.278 | FATTY ACIDS, POLYUNSATURATED, TOTAL OMEGA N-3 | ||
1.3 | Manganese, Mn | ||
1.2 | Iron, Fe | ||
1.14 | Fatty acids, total trans | ||
0.84 | Zinc, Zn | ||
0.525 | Thiamin | ||
0.23 | Pantothenic acid | ||
0.17 | Copper, Cu | ||
0.154 | Folic acid | ||
0.1 | Vitamin E (alpha-tocopherol) | ||
0.06 | Pyridoxine (Vitamin B6 | ||
0.053 | Aluminium (Al) | ||
0.024 | Molybdenum (Mo) | ||
0.012 | Selenium, Se | ||
0.0082 | Iodine (I) | ||
0.0019 | Arsenic (As) |