Bread, from rye flour, sour dough
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 |
---|---|---|---|
2000000 | - | Sugars, total | |
42700 | - | Carbohydrate | |
40700 | - | Starch | |
37100 | - | Water | |
9200 | - | Protein | |
5200 | - | Fiber, total dietary | |
1900 | - | ASH, TOTAL | |
1600 | - | Total lipid (fat) | |
1300 | - | Maltose | |
980 | 🏆 | - | Energy |
850 | 👎 | Fatty acids, total polyunsaturated | |
510 | - | Sodium, Na | |
400 | 👎 | Glucose (dextrose) | |
310 | - | Fatty acids, total saturated | |
300 | 👍 | Fructose | |
270 | - | Fatty acids, total monounsaturated | |
250 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
130 | - | Potassium, K | |
120 | - | Phosphorus, P | |
50 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
32 | 👍 | Calcium, Ca | |
32 | 👎 | Magnesium, Mg | |
10 | - | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | |
4.32 | - | Fatty acids, total trans | |
1.51 | 👍 | Niacin | |
1.1 | 👎 | Iron, Fe | |
0.97 | 👎 | Zinc, Zn | |
0.3 | - | Tocopherol, gamma | |
0.21 | 👍 | Thiamin | |
0.184 | 👎 | Folic acid | |
0.18 | 👎 | Vitamin E (alpha-tocopherol) | |
0.1 | - | Tocopherol, beta | |
0.058 | - | Iodine (I) | |
0.03 | 👍 | Riboflavin | |
0.02 | - | Pyridoxine (Vitamin B6 | |
0.011 | 👎 | Selenium, Se |