Pie crust, standard-type, frozen, ready-to-bake, enriched

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
44100		Starch
26070		Total lipid (fat)
17820		Water
11676		FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
6160		Protein
4705		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
3044		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
2957		FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
2500		Fiber, total dietary
1330		ASH, TOTAL
409		Sodium, Na
357		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
232		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
134		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
122		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
97		Potassium, K
78	Significant	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
75		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
72		Phosphorus, P
70		FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
33		FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
19		Calcium, Ca
18		FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
15		Magnesium, Mg
4.51		Tocopherol, gamma
2.7		Niacin
2.6		Iron, Fe
1.5		Tocopherol, delta
0.46		Vitamin E (alpha-tocopherol)
0.45		Zinc, Zn
0.442		Manganese, Mn
0.405		Pantothenic acid
0.275		Thiamin
0.17		Riboflavin
0.075		Copper, Cu
0.07		Folic acid
0.07		Tocopherol, beta
0.05		Vitamin B-6
0.046		Folic acid
0.030899999999999997		Dihydrophylloquinone
0.02		Tocotrienol, alpha
0.02		Tocotrienol, gamma
0.0057		Selenium, Se
0.0054		Vitamin K (phylloquinone)
0.0018		Menaquinone-4