Fast foods, breakfast, biscuit with egg and sausage

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
44480 - Water
20770 - Total lipid (fat)
11130 - Protein
9532 👍 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
3852 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2560 - ASH, TOTAL
2415 👍 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
2222 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
950 - Sugars, total
672 - Sodium, Na
352 - FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
312 - Phosphorus, P
200 - Fiber, total dietary
177 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
161 - Cholesterol
149 - Potassium, K
127 - FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
100 - FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
82 - FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
51 👍 Calcium, Ca
37 - FATTY ACIDS, POLYUNSATURATED, 18:4, OCTADECATETRAENOIC (Omega-3)
37 - FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
22 - FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
13 👎 Magnesium, Mg
12 - FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
10 - FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
7.3 👍 Betaine
7 - FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
2.467 👍 Niacin
1.9 👎 Iron, Fe
0.95 👎 Vitamin E (alpha-tocopherol)
0.939 - Pantothenic acid
0.9 👎 Zinc, Zn
0.282 👍 Thiamin
0.263 👍 Riboflavin
0.244 - Copper, Cu
0.138 - Manganese, Mn
0.068 - Vitamin B-6
0.039 - Retinol
0.034 👎 Folic acid
0.022600000000000002 👎 Selenium, Se
0.0044 - Vitamin K (phylloquinone)
0.00075 👍 Vitamin B-12

Sources, terms of use and Acknowledgements
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