French fried bread (or Vienna bread) (fermented dough)

Quantitative nutrients, protein 13 g, the basic amino acids, Tirbetovan 0.13 g Thrhyunin 0.32 g SoliooCini 0.42 g Lucine 0.76 g yenin 0.33 g methyunin 0.17 g vinyl alanine 0.54 g basic amino acid 0.48 g amino acid 0.26 g nisular amini Alanine 0.54 g terozin 0.21 g arginine 0.41 g alanine 0.36 g gleceine 0.4 g Brolin 1.24 g Serene 0.5 g Hydroxy Brolin 0 g Canager Coin Fat 2.14 g fatty acid, final saturated 0.5 g fatty acid, total saturated 0.83 g 0.39 g octine, all -satured Sum A. fatty acid, eventually saturated.