USDA Commodity, Bakery, Flour Mix Low-fat

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
64500			Starch
10510			Water
9070			Protein
5130			ASH, TOTAL
4700			Total lipid (fat)
3500			Fiber, total dietary
1820			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1360			Sodium, Na
840			Sucrose
633			Phosphorus, P
620			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
460			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
370			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
181			Calcium, Ca
141			Potassium, K
30			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
28			Magnesium, Mg
10			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
10			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
0.779			Manganese, Mn
0.68			Zinc, Zn
0.65			Thiamin
0.425			Pantothenic acid
0.423			Riboflavin
0.141			Copper, Cu
0.093			Vitamin B-6
0.0067			Selenium, Se