PIZZA HUT, breadstick, parmesan garlic

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
38850 Starch
28380 Water
12880 Total lipid (fat)
12200 Protein
5410 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
5362 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
2626 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2572 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2400 Fiber, total dietary
2050 ASH, TOTAL
1777 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1110 Maltose
1110 Sugars, total
724 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
696 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
666 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
539 Sodium, Na
221 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
132 Potassium, K
129 Phosphorus, P
87 Calcium, Ca
67 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
61 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
60 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
54 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
53 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
42 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
38 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
32 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
30 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
28 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
28 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
25 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
23 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
22 Magnesium, Mg
22 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
21 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
18 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
16 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
14 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
10 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
9 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
7.08 Niacin
7 Cholesterol
7 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
4.65 Iron, Fe
4 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
4 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
3 FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
3 FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
2 Fatty acids, total polyunsaturated
2 FATTY ACIDS, MONOUNSATURATED, 22:1t, DOCOSENOIC (Erucic acid,Brassidic acid)
2 FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
2 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
1.02 Zinc, Zn
0.56 Riboflavin
0.493 Thiamin
0.488 Manganese, Mn
0.39 Pantothenic acid
0.147 Folic acid
0.107 Copper, Cu
0.103 Vitamin B-6
0.022 Selenium, Se
0.0211 Vitamin K (phylloquinone)
0.0011 Menaquinone-4

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