Bread, from white flour, Turkish, 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 |
---|---|---|---|
2600000 | Sugars, total | ||
54200 | Significant | Carbohydrate | |
51500 | Starch | ||
26800 | Water | ||
9200 | Protein | ||
4300 | Fiber, total dietary | ||
3300 | Total lipid (fat) | ||
2100 | Maltose | ||
2100 | ASH, TOTAL | ||
1390 | Fatty acids, total monounsaturated | ||
1233 | Significant | Energy | |
1070 | Fatty acids, total polyunsaturated | ||
631 | Sodium, Na | ||
500 | Fructose | ||
430 | Fatty acids, total saturated | ||
320 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
131 | Potassium, K | ||
112 | Phosphorus, P | ||
100 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
60 | Calcium, Ca | ||
59.33 | Fatty acids, total trans | ||
31 | Magnesium, Mg | ||
10 | FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid) | ||
10 | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | ||
2.75 | Niacin | ||
1 | Tocopherol, gamma | ||
0.95 | Iron, Fe | ||
0.88 | Zinc, Zn | ||
0.5 | Vitamin E (alpha-tocopherol) | ||
0.39 | Thiamin | ||
0.233 | Folic acid | ||
0.1 | Tocopherol, beta | ||
0.0678 | Iodine (I) | ||
0.024 | Riboflavin | ||
0.02 | Pyridoxine (Vitamin B6 | ||
0.0104 | Selenium, Se |