USDA Commodity, Bakery, Flour Mix

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
58000 - Starch
12900 - Total lipid (fat)
10620 - Water
8470 - Protein
7100 - Fiber, total dietary
6750 👍 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
5480 - ASH, TOTAL
1910 👍 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1490 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1480 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1410 - Sodium, Na
860 - Sucrose
630 - Phosphorus, P
187 👍 Calcium, Ca
124 - Potassium, K
50 - FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
40 - FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
40 - FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
30 - FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
20 👎 Magnesium, Mg
20 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
10 - FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
10 - FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
10 - FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
4.11 👎 Iron, Fe
0.857 👍 Riboflavin
0.738 - Manganese, Mn
0.597 👍 Thiamin
0.55 👎 Zinc, Zn
0.383 - Pantothenic acid
0.103 - Copper, Cu
0.08 - Vitamin B-6
0.016300000000000002 - Dihydrophylloquinone
0.0079 - Vitamin K (phylloquinone)
0.0066 👎 Selenium, Se

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