Bread, French or Vienna, (also sourdough), toasted
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 |
---|---|---|---|
20610 | Water | ||
13000 | Protein | ||
3590 | Sugars, total | ||
3100 | Fiber, total dietary | ||
2310 | ASH, TOTAL | ||
2140 | Total lipid (fat) | ||
780 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
720 | Sodium, Na | ||
362 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
326 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
164 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
140 | Potassium, K | ||
126 | Phosphorus, P | ||
47 | Calcium, Ca | ||
31 | Magnesium, Mg | ||
16 | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | ||
8 | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | ||
5.38 | Niacin | ||
3.87 | Iron, Fe | ||
1.05 | Zinc, Zn | ||
0.616 | Pantothenic acid | ||
0.573 | Manganese, Mn | ||
0.427 | Thiamin | ||
0.37 | Riboflavin | ||
0.2 | Vitamin C | ||
0.19 | Vitamin E (alpha-tocopherol) | ||
0.15 | Copper, Cu | ||
0.096 | Vitamin B-6 | ||
0.0297 | Selenium, Se | ||
0.0005 | Vitamin K (phylloquinone) |