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) |