Bread, whole-wheat, commercially prepared
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 |
|---|---|---|---|
| 1.3 | 🏆 | - | Tocotrienol, beta |
| 43100 | - | Carbohydrate | |
| 39010 | - | Water | |
| 38700 | - | Water | |
| 28730 | - | Starch | |
| 12450 | - | Protein | |
| 12300 | - | Protein | |
| 6000 | - | Fiber, total dietary | |
| 4410 | - | Sugars, total | |
| 4340 | - | Sugars, total | |
| 3550 | - | Total lipid (fat) | |
| 3500 | - | Total lipid (fat) | |
| 2320 | - | ASH, TOTAL | |
| 2210 | - | Fructose | |
| 1610 | - | Fatty acids, total polyunsaturated | |
| 1446 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 1441 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
| 1070 | - | Glucose (dextrose) | |
| 1020 | - | Maltose | |
| 732 | - | Fatty acids, total saturated |
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