Snacks, bagel chips

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
49030 Starch
15140 Total lipid (fat)
12340 Protein
6020 Sugars, total
5975 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
5958 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
5883 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
5050 Water
4810 Significant Maltose
4100 Fiber, total dietary
2015.0000000000002 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1971 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
1100 ASH, TOTAL
730 Fructose
613 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
470 Glucose (dextrose)
233 Sodium, Na
161 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
140 Potassium, K
131 Phosphorus, P
62 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
59 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
59 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
52 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
39 Magnesium, Mg
34 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
31 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
31 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
24 Calcium, Ca
17 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
14 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
14 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
11 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
9 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
8 FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
7.66 Niacin
7 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
6 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
5.05 Iron, Fe
4 FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
4 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
3 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
3 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
2 FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
2 FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
2 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
2 FATTY ACIDS, POLYUNSATURATED, 22:4 n-6, DOCOSATETRAENOIC (Omega-3)
1 Zinc, Zn
1 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
0.672 Manganese, Mn
0.523 Thiamin
0.467 Pantothenic acid
0.337 Riboflavin
0.167 Copper, Cu
0.117 Vitamin B-6
0.0362 Selenium, Se

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