Pie crust, cookie-type, graham cracker, ready-to-serve

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
35870		-	Starch
24830		-	Total lipid (fat)
18130		-	Sucrose
16880	🏆	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
5100		-	Protein
4370		-	Water
2770		-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1970		-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1900		-	Fiber, total dietary
1610		-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1390		-	ASH, TOTAL
117		-	Phosphorus, P
113		-	Potassium, K
100		-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
90		-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
60		-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
38.8		-	Betaine
30		-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
30		-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
29		-	Calcium, Ca
23		-	Magnesium, Mg
20		-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
10		-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
3.22		-	Niacin
2.6		-	Iron, Fe
1.85		-	Vitamin E (alpha-tocopherol)
1.28		-	Manganese, Mn
1.25		-	Zinc, Zn
1		-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
0.22		-	Copper, Cu
0.21		-	Riboflavin
0.18		-	Thiamin
0.17		-	Pantothenic acid
0.07		-	Vitamin B-6
0.065		-	Folic acid
0.046		-	Folic acid
0.0218		-	Vitamin K (phylloquinone)
0.019		-	Folic acid
0.0026		-	Selenium, Se