Pie Crust, Cookie-type, Graham Cracker, Ready Crust

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	Nutrient
64300	Significant	Carbohydrate
35870		Starch
24830		Total lipid (fat)
18130		Sucrose
18130		Sugars, total
16928	Significant	Fatty acids, total monounsaturated
16884	Significant	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
5100		Protein
4999		Fatty acids, total saturated
4370		Water
2775		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1974		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1900		Fiber, total dietary
1671		Fatty acids, total polyunsaturated
1611		FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1390		ASH, TOTAL
471		Sodium, Na
117		Phosphorus, P
113		Potassium, K
102		FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
96		FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
60		FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
38.8		Betaine
34		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
31		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
29		Calcium, Ca
23		Magnesium, Mg
20		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
17.7		Choline, total
11		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
3.22		Niacin
2.6		Iron, Fe
1.85		Vitamin E (alpha-tocopherol)
1.287		Manganese, Mn
1.25		Zinc, Zn
1		FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
0.223		Copper, Cu
0.213		Riboflavin
0.184		Thiamin
0.178		Pantothenic acid
0.076		Vitamin B-6
0.065		Folic acid
0.046		Folic acid
0.023		Lutein + zeaxanthin
0.0218		Vitamin K (phylloquinone)
0.019		Folic acid
0.0026		Selenium, Se