Bread, italian

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
48110 - Carbohydrate
38990 - Starch
37540 - Water
37490 - Water
35700 - Water
9490 - Protein
8820 - Protein
8800 - Protein
4690 - Sugars, total
4010 - Sugars, total
3580 - Fiber, total dietary
3500 - Total lipid (fat)
2730 - Total lipid (fat)
2680 🏆 - Maltose
2510 - Total lipid (fat)
2100 - Fiber, total dietary
1900 - ASH, TOTAL
1750 - ASH, TOTAL
1312 👎 Fatty acids, total polyunsaturated
1173 👍 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1053 - FATTY ACIDS, POLYUNSATURATED, TOTAL
939 - FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
860 👍 Fructose
687 - Fatty acids, total monounsaturated
679 - FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
656 - FATTY ACIDS, SATURATED, TOTAL
618 - Sodium, Na
552 - Sodium, Na
544 - Fatty acids, total saturated
493 - Fatty acids, total monounsaturated
475 👍 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
460 👎 Glucose (dextrose)
388 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
268 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
136 - FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
124 - Potassium, K
117 - Potassium, K
110 - Potassium, K
110 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
108 - Phosphorus, P
105 👍 Calcium, Ca
103 - Phosphorus, P
95 - Phosphorus, P
78 👍 Calcium, Ca
68 👍 Calcium, Ca
39 👎 Magnesium, Mg
27 👎 Magnesium, Mg
26 👎 Magnesium, Mg
14.6 👍 Choline, total
14 - FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
8 - FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
8 - 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)
7 - FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
6 - FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
5 - FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
4.538 👍 Niacin
4.381 👍 Niacin
4.28 👍 Niacin
4 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
3.45 👎 Iron, Fe
3.44 👎 Iron, Fe
3 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
3 - FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
3 - FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
2.94 👎 Iron, Fe
2 - FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2 - FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
2 - FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
2 - FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
2 - FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
2 - FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
1 - FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
1 - FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
0.86 👎 Zinc, Zn
0.82 👎 Zinc, Zn
0.79 👎 Zinc, Zn
0.582 👍 Thiamin
0.473 👍 Thiamin
0.464 - Manganese, Mn
0.441 👍 Thiamin
0.384 - Manganese, Mn
0.38 - Pantothenic acid
0.378 - Pantothenic acid
0.321 👍 Riboflavin
0.318 👍 Riboflavin
0.292 👍 Riboflavin
0.29 👎 Vitamin E (alpha-tocopherol)
0.191 - Copper, Cu
0.191 👎 Folic acid
0.126 - Copper, Cu
0.121 - Copper, Cu
0.107 👎 Folic acid
0.104 - Vitamin B-6
0.102 👎 Folic acid
0.095 👎 Folic acid
0.077 👎 Folic acid
0.057 - Vitamin B-6
0.048 - Lutein + zeaxanthin
0.048 - Vitamin B-6
0.03 👎 Folic acid
0.027510000000000003 👎 Selenium, Se
0.0272 👎 Selenium, Se
0.0172 👎 Selenium, Se
0.009 👎 Folic acid
0.003 - Vitamin K (phylloquinone)
0.00033 👍 Vitamin D

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