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Wheat flours, bread, unenriched
Carbohydrates 72.53 g Proteins 11.98 g Fats 1.66 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 290 kcal Protein 48 kcal Fat 15 kcal
Histidine 0.254 g Isoleucine 0.444 g Leucine 0.828 g Lysine 0.231 g Methionine 0.21 g Phenylalanine 0.591 g Threonine 0.32 g Tryptophan 0.139 g Valine 0.502 g
Total polyunsaturated 0.727 g Omega 3 (n-3) 0.043 g Omega 6 (n-6) 0.685 g Total monounsaturated 0.14 g Total saturated 0.244 g Total trans - g Cholesterol 0 mg
Vitamin C 0 mg Folate, total 33 µg Folate, DFE 33 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.06 mg Vitamin B-3 (Niacin) 1 mg Vitamin B-5 (Pantothenic acid) 0.438 mg Vitamin B-6 0.037 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 0 µg Vitamin E (alpha-tocopherol) 0.4 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 0.3 µg
Calcium, Ca 15 mg Iron, Fe 0.9 mg Magnesium, Mg 25 mg Phosphorus, P 97 mg Potassium, K 100 mg Sodium, Na 2 mg Zinc, Zn 0.85 mg Copper, Cu 0.182 mg Manganese, Mn 0.792 mg Selenium, Se 39.7 µg
n-6 : n-3 ratio:
15.9 : 1
The red-green bar above represents how much omega 6 (in red) is present, versus omega 3 (in green). Idealy they should be in equal proportion 1:1 (half red and half green).
n-6 / n-3 proportion:
15.94
Lower is better: ≤ 1 is best, ≤ 4 is ok, > 4 means too much omega 6, replace or combine with higher omega 3 ingredients to balance out.
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