Pastry Flour
Nutrients
Protein fulfills many roles in the body by supporting growth, maintenance and repair of cells and producing enzymes and hormones.
Protein has been adjusted for protein digestibility using a PDCAAS correction.
The fat-to-protein ratio tells you how much fat there is compared to protein in a food. It’s calculated by dividing the grams of fat by the grams of protein, to show balance between the two nutrients. A low number suggests a lean profile: more protein and less fat. Conversely, a high number indicates the food is more "fatty," meaning it has more fat and less protein.
Fat provides energy and contributes to cell building. Fat is made up of fatty acids that can be grouped into saturated fatty acids (SFA), trans fatty acids (TFA), polyunsaturated fatty acids (PUFA) & monounsaturated fatty acids (MUFA).
Saturated fatty acids are a group of fats that provide energy, contribute to cell building, and can raise harmful blood cholesterol levels.
Monounsaturated fatty acids are a group of fats that provide energy, contribute to cell building, and assist the body’s absorption of certain vitamins.
Polyunsaturated fatty acids are a group of fats that provide energy, contribute to cell building, and can lower harmful blood cholesterol levels.
Alpha-linolenic acid (ALA) is an omega-3 fatty acid that provides energy and contributes to cell building. It can be converted to other omega-3 fatty acids that lower inflammation and support cognitive health.
Eicosapentaenoic acid (EPA) is an omega-3 fatty acid that supports cardiovascular and cognitive health and lowers inflammation.
Docosahexaenoic acid (DHA) is an omega-3 fat that is especially important for building cells in the brain.
Trans-fatty acids (TFAs) are a type of fat that most experts consider harmful for health. However, the source of TFAs may influence their health impact.
The PUFA:SFA ratio compares the amount of polyunsaturated fat (PUFA) to saturated fat (SFA) in a food. It’s calculated by dividing the grams of polyunsaturated fat by the grams of saturated fat, to show how the types of fat are balanced——a higher ratio is often considered a healthier choice.
Omega-3s are a subgroup of PUFAs that promote cognitive health and lower inflammation.
Alpha-linolenic acid (ALA) is an omega-3 fatty acid that provides energy and contributes to cell building. It can be converted to other omega-3 fatty acids that lower inflammation and support cognitive health.
Eicosapentaenoic acid (EPA) is an omega-3 fatty acid that supports cardiovascular and cognitive health and lowers inflammation.
Docosahexaenoic acid (DHA) is an omega-3 fat that is especially important for building cells in the brain.
Omega-6s are a subgroup of PUFAs that increase the body’s beneficial inflammatory response when fighting infection or healing from injury.
The omega-6:omega-3 ratio shows how much omega-6 fat there is compared to omega-3 fat in a food. It’s calculated by dividing the amount of omega-6 fat by the amount of omega-3 fat, to show how the types of fat are balanced. Research suggests that a lower ratio is healthier, but there’s no agreed-upon ‘ideal’ ratio.
Eicosapentaenoic acid (EPA) is an omega-3 fatty acid that supports cardiovascular and cognitive health and lowers inflammation.
Docosahexaenoic acid (DHA) is an omega-3 fat that is especially important for building cells in the brain.
Conjugated linoleic acids (CLAs) are a type of trans-fat produced by microbes in ruminant animals. CLA levels in foods can vary due to different agricultural management practices, however their impact on human health is unclear.
Rumenic Acid is a type of conjugated linoleic acid (CLA). Conjugated linoleic acids (CLAs) are a type of fatty acid produced by microbes in the gut of ruminant animals. The amount of CLA in foods can vary due to different agricultural management practices, however their impact on human health is unclear.
Trans-10, Cis-12
Alpha-linolenic acid (ALA) is an omega-3 fatty acid that provides energy and contributes to cell building. It can be converted to other omega-3 fatty acids that lower inflammation and support cognitive health.
Carbohydrates are an important source of energy for the body to fuel cellular processes.
Calculated as total weight- (protein- fat- water-ash- any other measured food components)
Dietary fiber is a type of carbohydrate that is not broken down by the body. It aids in healthy digestion, reduces harmful cholesterol levels in the blood, and is critical in influencing the diversity and composition of the gut microbiome.
Soluble dietary fiber is one of two main forms of dietary fiber. It dissolves in water to form a gel-like substance, which helps slow digestion and supports healthy blood sugar and cholesterol levels.
Insoluble dietary fiber is one of two main forms of dietary fiber. It aids in healthy digestion by promoting regularity and adding bulk to stool.
The carb-to-fiber ratio shows how much total carbohydrate there is compared to fiber in a food. It's calculated by dividing the amount of total carbohydrate by the amount of fiber, to show how much of the carb content is fiber versus other, more rapidly digested carbs. Research suggests that a lower ratio is healthier, but there's no agreed-upon 'ideal' ratio.
Thiamin is a B vitamin required by cells for normal function and growth, including converting food into energy and creating building blocks for DNA.
Vitamin B2 (riboflavin) helps convert food into energy and protects cells from damage due to oxidative stress.
Vitamin B3 (Niacin) assists cells in converting food into energy and DNA repair. This measures the sum of total niacin plus tryptophan equivalents (if analyzed).
Vitamin B3 (Niacin) assists cells in converting food into energy and DNA repair. This measures the sum of total niacin.
Vitamin B5 (pantothenic acid) assists in converting food into energy and helps cells build and break down fat.
Vitamin B6 (pyridoxal) assists in chemical reactions required for protein synthesis and red blood cell production.
Vitamin B7 (biotin) is required for cellular growth and function and assists in building and breaking down fats, carbohydrates, and protein.
Vitamin A plays many important roles in function and growth, including helping cells develop properly and supporting vision.
Vitamin D helps manage calcium levels in the body which is important for bone health, muscle contractions, and neuron communication.
Vitamin E is an antioxidant that protects cells from damage due to oxidative stress and helps relax blood vessels.
Sodium is required to regulate proper fluid balance by transporting compounds into and out of cells and supporting neuronal signaling.
Calcium is required for the formation of strong bones and supports neuronal signaling and muscular contraction.
Potassium is required to regulate proper fluid balance and support neuronal signaling.
Phosphorus is required for DNA synthesis, cell metabolism, and in supporting strong bone formation.
Zinc assists proteins in crucial roles such as wound healing, immune function, and DNA synthesis.
Selenium assists proteins in crucial roles such as protecting cells from damage due to oxidative stress, DNA synthesis and supporting thyroid function.
Magnesium assists enzymes in crucial roles such as protein synthesis, muscular and neuronal function, and regulating blood sugar and blood pressure.
Manganese assists proteins in crucial roles such as protecting cells from damage due to oxidative stress, assists in converting food into energy, and allowing blood to clot.
Iron is crucial for carrying oxygen in red blood cells around the body and assists in converting food into energy.
Copper assists in converting food into energy, managing iron levels in the body, and protecting cells from damage due to oxidative stress.
Cobalt is an essential element required for vitamin B12 function. There are trace levels of cobalt in many foods, however cobalt needs are primarily met through consuming vitamin B12-containing foods.
There is no established function of nickel in humans and no evidence of toxicity from dietary nickel.
The Sodium-to-Potassium ratio compares the amounts of these two essential minerals. It’s calculated by dividing the grams of sodium by potassium, to show how the two minerals are balanced. Both sodium and potassium must be regulated at specific levels inside and outside the cell to control fluid balance, facilitate nerve impulses, and manage blood pressure. A high ratio of too much sodium and too little potassium is linked to increased blood pressure and a higher risk of heart disease and stroke.
Contaminants
Arsenic is a naturally-occurring element that can be found in the air, water, and soil. High or long-term exposure to Inorganic Arsenic is toxic and linked to skin disorders, diabetes, and cancers; while exposure to Organic Arsenic is generally not a concern in the amount consumed. Notably, the Arsenic in fin fish is generally the harmless organic form, though we recommend further testing of the specific forms to be sure.
Cadmium naturally occurs in rocks and soil, and many foods contain a low level. High cadmium exposure can damage the kidneys, lungs, and bones.
Mercury is a naturally-occurring element that can contaminate the environment due to industrial pollution. High exposure to mercury can lead to neurological and kidney problems.
Lead is a harmful heavy metal that damages many organs including the brain, kidneys, and reproductive system. Foods can accumulate lead from the environment.
Glyphosate is a broad-spectrum herbicide widely used in agriculture that is considered toxic to humans at sufficient levels of exposure, the EPA sets different exposure limits for each food type.
Other
Any flavonoid that is a salt containing flavylium ion or 2-phenylchromenylium skeleton and its substituted derivatives together with an appropriate counterion. Aglycons of anthocyanins, they form a part of the large group of planr pigments.
Data on this page was sourced from 1 Edacious Dataset, 1 USDA Dataset:
USDA Dataset