Garlic bread, frozen

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
41720 Carbohydrate
34840 Starch
31780 Water
16610 Total lipid (fat)
8360 Protein
5437 Fatty acids, total polyunsaturated
5382 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
5317 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
5281 Fatty acids, total saturated
4669 Fatty acids, total monounsaturated
3882 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
3698 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
3690 Sugars, total
3350 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2640 Significant Maltose
2500 Fiber, total dietary
1540 ASH, TOTAL
737 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
735 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
652 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
620 Fructose
544 Sodium, Na
420 Glucose (dextrose)
334 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
184 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
103 Potassium, K
87 Phosphorus, P
54 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
47 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
42 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
38 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
36 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
32 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
30 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
29 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
27 Calcium, Ca
27 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
23 Magnesium, Mg
17 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
15 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
11 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
10 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
8.5 Choline, total
8 FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
8 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
8 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
7.88 Tocopherol, gamma
7 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
6 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
4.142 Niacin
4 Fatty acids, total polyunsaturated
4 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
3.05 Iron, Fe
3 FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
3 FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
2.63 Tocopherol, delta
2 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
2 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
2 FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
2 FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
2 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
1.18 Vitamin E (alpha-tocopherol)
1 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.87 Zinc, Zn
0.74 Tocotrienol, beta
0.66 Pantothenic acid
0.462 Thiamin
0.441 Manganese, Mn
0.43 Tocotrienol, gamma
0.39 Tocotrienol, alpha
0.25 Tocopherol, beta
0.2 Vitamin C
0.186 Folic acid
0.184 Riboflavin
0.18 Tocotrienol, delta
0.136 Folic acid
0.108 Copper, Cu
0.083 Vitamin B-6
0.05 Folic acid
0.0295 Vitamin K (phylloquinone)
0.025 Lutein + zeaxanthin
0.0166 Selenium, Se
0.013 Retinol
0.0002 Vitamin D
8E-05 Vitamin B-12

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