Biscuit, plain/buttermilk, refrigerated dough, higher 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	Priority	Nutrient
33150	-	Water
10580	-	Total lipid (fat)
6660	-	Protein
6525	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
3300	-	ASH, TOTAL
1513	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1198	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
977	-	Sodium, Na
700	-	Fiber, total dietary
645	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
470	-	Phosphorus, P
162	-	Potassium, K
51	-	Calcium, Ca
36	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
36	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
35	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
25	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
17	-	Magnesium, Mg
13	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
10	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
9	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
3.308	-	Niacin
2.48	-	Iron, Fe
0.69	-	Vitamin E (alpha-tocopherol)
0.5	-	Zinc, Zn
0.438	-	Manganese, Mn
0.391	-	Thiamin
0.346	-	Pantothenic acid
0.29	-	Riboflavin
0.1	-	Vitamin C
0.09	-	Copper, Cu
0.063	-	Vitamin B-6