USDA Commodity, Bakery, Flour Mix

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	Priority	Nutrient
58000	-	Starch
12900	-	Total lipid (fat)
10620	👎	Water
8470	-	Protein
7100	-	Fiber, total dietary
6750	👍	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
5480	-	ASH, TOTAL
1910	👍	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1490	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1480	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1410	-	Sodium, Na
860	-	Sucrose
630	-	Phosphorus, P
187	👎	Calcium, Ca
124	-	Potassium, K
50	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
40	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
40	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
30	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
20	👍	Magnesium, Mg
20	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
10	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
10	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
10	-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
4.11	👎	Iron, Fe
0.857	👎	Riboflavin
0.738	-	Manganese, Mn
0.597	👎	Thiamin
0.55	👍	Zinc, Zn
0.383	-	Pantothenic acid
0.103	-	Copper, Cu
0.08	👍	Vitamin B-6
0.016300000000000002	-	Dihydrophylloquinone
0.0079	-	Vitamin K (phylloquinone)
0.0066	👍	Selenium, Se