Pie crust, standard type, frozen, ready-to-bake, baked

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	Nutrient
48300		Starch
28590	Significant	Total lipid (fat)
12996		FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
7180		Water
6500		Protein
5375		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
3437		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
3321		FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
3300		Fiber, total dietary
1490		ASH, TOTAL
467		Sodium, Na
409		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
269		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
157		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
130		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
114		Potassium, K
82		Phosphorus, P
80	Significant	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
80		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
70		FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
42		Betaine
30		FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
21		Calcium, Ca
20		FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
17		Magnesium, Mg
5.31		Tocopherol, gamma
3.45		Niacin
2.8		Iron, Fe
1.64		Tocopherol, delta
0.54		Vitamin E (alpha-tocopherol)
0.455		Pantothenic acid
0.3		Thiamin
0.155		Riboflavin
0.097		Copper, Cu
0.09		Tocopherol, beta
0.068		Folic acid
0.049		Folic acid
0.045		Vitamin B-6
0.0078		Vitamin K (phylloquinone)
0.0068		Selenium, Se