Flour, wheat, white, plain
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 |
|---|---|---|---|
| 1900000 | Sugars, total | ||
| 73200 | Significant | Carbohydrate | |
| 71300 | Starch | ||
| 12200 | Water | ||
| 10000 | Protein | ||
| 2200 | Fiber, total dietary | ||
| 1479 | Significant | Energy | |
| 1300 | Total lipid (fat) | ||
| 1200 | Maltose | ||
| 700 | Sucrose | ||
| 700 | ASH, TOTAL | ||
| 560 | Fatty acids, total polyunsaturated | ||
| 180 | Fatty acids, total saturated | ||
| 170 | Potassium, K | ||
| 160 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 130 | Phosphorus, P | ||
| 120 | Fatty acids, total monounsaturated | ||
| 36 | Magnesium, Mg | ||
| 21 | Calcium, Ca | ||
| 10 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 3.21 | Niacin | ||
| 3 | Sodium, Na | ||
| 1.742 | FATTY ACIDS, POLYUNSATURATED, TOTAL OMEGA N-3 | ||
| 1.3 | Manganese, Mn | ||
| 1.2 | Iron, Fe | ||
| 0.87 | Fatty acids, total trans | ||
| 0.84 | Zinc, Zn | ||
| 0.23 | Pantothenic acid | ||
| 0.23 | Thiamin | ||
| 0.17 | Copper, Cu | ||
| 0.1 | Vitamin E (alpha-tocopherol) | ||
| 0.06 | Pyridoxine (Vitamin B6 | ||
| 0.053 | Aluminium (Al) | ||
| 0.024 | Molybdenum (Mo) | ||
| 0.012 | Selenium, Se | ||
| 0.011 | Folic acid | ||
| 0.0075 | Iodine (I) | ||
| 0.0019 | Arsenic (As) |