GEORGE WESTON BAKERIES, Brownberry Sage and Onion Stuffing Mix, dry

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
13300			Protein
5400			Fiber, total dietary
5100			Total lipid (fat)
4900			ASH, TOTAL
4000			Water
2009.9999999999998			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1680			Sodium, Na
900			Fatty acids, total saturated
746			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
562			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
325			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
10			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
10			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
5			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
5			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
5			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
5			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
5			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
5			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
5			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
5			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
5			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
5			FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
5			FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
5			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
3.81			Iron, Fe