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 | 🏆 | - | Carbohydrate |
| 47900 | - | Starch | |
| 26000 | 👎 | Water | |
| 10800 | - | Protein | |
| 6100 | - | Fiber, total dietary | |
| 2200 | - | ASH, TOTAL | |
| 1900 | - | Total lipid (fat) | |
| 1500 | - | Maltose | |
| 1153 | 🏆 | - | 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 |