USDA Commodity, Bakery, Flour Mix Low-fat

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	Priority	Nutrient
64500	-	Starch
10510	-	Water
9070	-	Protein
5130	-	ASH, TOTAL
4700	-	Total lipid (fat)
3500	-	Fiber, total dietary
1820	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1360	-	Sodium, Na
840	-	Sucrose
633	-	Phosphorus, P
620	👍	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
460	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
370	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
181	👎	Calcium, Ca
141	-	Potassium, K
30	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
28	👎	Magnesium, Mg
10	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
10	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
0.779	-	Manganese, Mn
0.68	👍	Zinc, Zn
0.65	👍	Thiamin
0.425	👍	Pantothenic acid
0.423	👍	Riboflavin
0.141	-	Copper, Cu
0.093	👍	Vitamin B-6
0.0067	👎	Selenium, Se