Pie crust, refrigerated, regular, baked

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
51850 Starch
28690 Significant Total lipid (fat)
11002 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
7960 Water
6563 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
3951 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
3423 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
3410 Protein
1420 ASH, TOTAL
1400 Fiber, total dietary
604 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
472 Sodium, Na
391 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
209 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
148 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
139 Significant FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
109 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
83 Potassium, K
73 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
52 Phosphorus, P
47 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
12 Calcium, Ca
9 Magnesium, Mg
1.285 Niacin
1.15 Iron, Fe
0.295 Pantothenic acid
0.22 Zinc, Zn
0.209 Manganese, Mn
0.15 Tocopherol, gamma
0.14 Thiamin
0.051 Copper, Cu
0.05 Vitamin E (alpha-tocopherol)
0.037 Riboflavin
0.032 Folic acid
0.03 Tocopherol, delta
0.021 Folic acid
0.02 Vitamin B-6
0.01 Tocopherol, beta
0.01 Tocotrienol, alpha
0.01 Tocotrienol, gamma
0.0045 Menaquinone-4
0.0045 Selenium, Se
0.0004 Vitamin K (phylloquinone)

Sources, terms of use and Acknowledgements
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