SUBWAY, B.L.T. sub on white bread with bacon, lettuce and tomato

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
55030			Water
20130			Starch
10060			Protein
6410			Total lipid (fat)
3610			Sugars, total
2180			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2159			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1830			ASH, TOTAL
1690			Fructose
1600			Fiber, total dietary
1439			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1421			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
1254			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1100			Glucose (dextrose)
820			Maltose
554			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
354			Sodium, Na
210			Calcium, Ca
186			Potassium, K
120			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
120			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
105			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
101			Phosphorus, P
101			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
60			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
42			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
27			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
22			Magnesium, Mg
21			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
21			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
14			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
13			Cholesterol
13			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
11			FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
10			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
10			FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
9			Fatty acids, total polyunsaturated
9			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
7			FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
7			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
4.85			Niacin
4			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
4			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
4			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
4			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
3			FATTY ACIDS, POLYUNSATURATED, 20:3 n-3 EICOSATRIENOIC (Omega-3)
3			FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
3			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
2.14			Iron, Fe
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, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
1.3			Vitamin C
1			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
1			FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
0.96			Zinc, Zn
0.56			Tocopherol, gamma
0.435			Pantothenic acid
0.405			Thiamin
0.4			Tocotrienol, beta
0.376			Manganese, Mn
0.29			Vitamin E (alpha-tocopherol)
0.28			Riboflavin
0.195			Lycopene
0.17			Tocopherol, delta
0.101			Copper, Cu
0.1			Vitamin B-6
0.089			Folic acid
0.072			Lutein + zeaxanthin
0.07			Tocopherol, beta
0.042			Carotene, beta
0.0232			Selenium, Se
0.021			Vitamin A, IU
0.003			Vitamin A, IU
0.00017999999999999998			Vitamin B-12