Pie crust, standard-type, frozen, ready-to-bake, enriched

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
44100 - Starch
26070 - Total lipid (fat)
17820 - Water
11676 - FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
6160 - Protein
4705 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
3044 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
2957 - FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
2500 - Fiber, total dietary
1330 - ASH, TOTAL
409 - Sodium, Na
357 - FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
232 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
134 - FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
122 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
97 - Potassium, K
78 🏆 - FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
75 - FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
72 - Phosphorus, P
70 - FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
33 - FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
19 - Calcium, Ca
18 - FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
15 - Magnesium, Mg
4.51 - Tocopherol, gamma
2.7 - Niacin
2.6 - Iron, Fe
1.5 - Tocopherol, delta
0.46 - Vitamin E (alpha-tocopherol)
0.45 - Zinc, Zn
0.442 - Manganese, Mn
0.405 - Pantothenic acid
0.275 - Thiamin
0.17 - Riboflavin
0.075 - Copper, Cu
0.07 - Folic acid
0.07 - Tocopherol, beta
0.05 - Vitamin B-6
0.046 - Folic acid
0.030899999999999997 - Dihydrophylloquinone
0.02 - Tocotrienol, alpha
0.02 - Tocotrienol, gamma
0.0057 - Selenium, Se
0.0054 - Vitamin K (phylloquinone)
0.0018 - Menaquinone-4

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