GEORGE WESTON BAKERIES, Thomas English Muffins
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 |
|---|---|---|---|
| 46000 | - | Carbohydrate | |
| 42600 | - | Water | |
| 8000 | - | Protein | |
| 1800 | - | Total lipid (fat) | |
| 1600 | - | ASH, TOTAL | |
| 841 | 👍 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 345 | - | Sodium, Na | |
| 308 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 303 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 180 | 👎 | Calcium, Ca | |
| 82 | - | Fatty acids, total trans | |
| 79 | - | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | |
| 1.4 | 👎 | Iron, Fe | |
| 0.04 | 👍 | Folic acid |