Flour, wheat, white, high protein or bread making flour
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 |
|---|---|---|---|
| 1800000 | - | Sugars, total | |
| 69600 | 🏆 | - | Carbohydrate |
| 67800 | - | Starch | |
| 12800 | - | Water | |
| 11700 | - | Protein | |
| 2500 | - | Fiber, total dietary | |
| 1700 | - | Total lipid (fat) | |
| 1464 | 🏆 | - | Energy |
| 900 | - | Maltose | |
| 900 | - | Sucrose | |
| 730 | 👍 | Fatty acids, total polyunsaturated | |
| 600 | - | ASH, TOTAL | |
| 230 | - | Fatty acids, total saturated | |
| 200 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 170 | - | Potassium, K | |
| 160 | - | Fatty acids, total monounsaturated | |
| 130 | - | Phosphorus, P | |
| 36 | 👎 | Magnesium, Mg | |
| 21 | 👎 | Calcium, Ca | |
| 20 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 3.59 | 👎 | Niacin | |
| 3 | - | Sodium, Na | |
| 2.278 | 👎 | FATTY ACIDS, POLYUNSATURATED, TOTAL OMEGA N-3 | |
| 1.3 | - | Manganese, Mn | |
| 1.2 | 👎 | Iron, Fe | |
| 1.14 | - | Fatty acids, total trans | |
| 0.84 | 👍 | Zinc, Zn | |
| 0.525 | 👍 | Thiamin | |
| 0.23 | 👍 | Pantothenic acid | |
| 0.17 | - | Copper, Cu | |
| 0.154 | 👍 | Folic acid | |
| 0.1 | 👎 | Vitamin E (alpha-tocopherol) | |
| 0.06 | - | Pyridoxine (Vitamin B6 | |
| 0.053 | - | Aluminium (Al) | |
| 0.024 | - | Molybdenum (Mo) | |
| 0.012 | 👎 | Selenium, Se | |
| 0.0082 | - | Iodine (I) | |
| 0.0019 | - | Arsenic (As) |