Bread, from rye flour, sour dough, toasted

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
2400000 Sugars, total
50200 Significant Carbohydrate
47900 Starch
26000 Water
10800 Protein
6100 Fiber, total dietary
2200 ASH, TOTAL
1900 Total lipid (fat)
1500 Maltose
1153 Significant Energy
1000 Fatty acids, total polyunsaturated
600 Sodium, Na
500 Glucose (dextrose)
400 Fructose
360 Fatty acids, total saturated
310 Fatty acids, total monounsaturated
300 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
153 Potassium, K
141 Phosphorus, P
50 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
38 Calcium, Ca
38 Magnesium, Mg
20 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
5.08 Fatty acids, total trans
1.78 Niacin
1.29 Iron, Fe
1.14 Zinc, Zn
0.3 Tocopherol, gamma
0.2 Vitamin E (alpha-tocopherol)
0.198 Thiamin
0.184 Folic acid
0.1 Tocopherol, beta
0.0648 Iodine (I)
0.035 Riboflavin
0.02 Pyridoxine (Vitamin B6
0.0129 Selenium, Se

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