English muffin, plain (also sourdough)
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 |
---|---|---|---|
43560 | Water | ||
8870 | Protein | ||
3530 | Sugars, total | ||
3500 | Fiber, total dietary | ||
1710 | ASH, TOTAL | ||
1690 | Total lipid (fat) | ||
449 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
425 | Sodium, Na | ||
317 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
292 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
163 | Calcium, Ca | ||
109 | Potassium, K | ||
96.7 | Betaine | ||
92 | Phosphorus, P | ||
83 | FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid) | ||
34 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
24 | Magnesium, Mg | ||
4.07 | Niacin | ||
4 | Iron, Fe | ||
2 | FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid) | ||
1.8 | Vitamin C | ||
1.05 | Zinc, Zn | ||
0.505 | Manganese, Mn | ||
0.477 | Thiamin | ||
0.363 | Pantothenic acid | ||
0.25 | Riboflavin | ||
0.135 | Copper, Cu | ||
0.055 | Folic acid | ||
0.054 | Vitamin B-6 | ||
0.0224 | Selenium, Se | ||
0.0012 | Vitamin K (phylloquinone) |