Bread, french or vienna, toasted (includes sourdough)

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
20610	-	Water
13000	-	Protein
3590	-	Sugars, total
3100	-	Fiber, total dietary
2310	-	ASH, TOTAL
2140	-	Total lipid (fat)
780	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
720	-	Sodium, Na
362	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
326	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
164	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
140	-	Potassium, K
126	-	Phosphorus, P
50	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
47	-	Calcium, Ca
31	-	Magnesium, Mg
16	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
8	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
7	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
5.38	-	Niacin
4	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
3.87	-	Iron, Fe
1.05	-	Zinc, Zn
1	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
0.616	-	Pantothenic acid
0.573	-	Manganese, Mn
0.427	-	Thiamin
0.37	-	Riboflavin
0.2	-	Vitamin C
0.19	-	Vitamin E (alpha-tocopherol)
0.15	-	Copper, Cu
0.096	-	Vitamin B-6
0.0297	-	Selenium, Se
0.0005	-	Vitamin K (phylloquinone)