Flour, arrowroot
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 |
|---|---|---|---|
| 78600 | Starch | ||
| 78600 | Significant | Carbohydrate | |
| 12000 | Water | ||
| 3400 | Fiber, total dietary | ||
| 1378 | Significant | Energy | |
| 500 | ASH, TOTAL | ||
| 400 | Protein | ||
| 200 | Total lipid (fat) | ||
| 70 | Fatty acids, total polyunsaturated | ||
| 50 | Fatty acids, total saturated | ||
| 40 | Fatty acids, total monounsaturated | ||
| 40 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 35 | Calcium, Ca | ||
| 20 | Chloride (Cl) | ||
| 12 | Potassium, K | ||
| 7 | Phosphorus, P | ||
| 6 | Sulphur (S) | ||
| 4 | Magnesium, Mg | ||
| 2 | Sodium, Na | ||
| 0.59 | Niacin | ||
| 0.5 | Iron, Fe | ||
| 0.1 | Manganese, Mn | ||
| 0.1 | Thiamin | ||
| 0.05 | Fluoride, F | ||
| 0.02 | Riboflavin | ||
| 0.007 | Folic acid | ||
| 0.0005 | Iodine (I) |