Cheese, fontina

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
37920 Water
31140 Significant Total lipid (fat)
25600 Protein
19196 Significant Fatty acids, total saturated
8687 Fatty acids, total monounsaturated
8458 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
7100 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
3790 ASH, TOTAL
2964 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
2655 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1654 Fatty acids, total polyunsaturated
1550 Sugars, total
1550 Carbohydrate
890 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
864 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
804 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
800 Sodium, Na
790 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
715 Significant FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
651 Significant FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
550 Calcium, Ca
489 Significant FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
346 Phosphorus, P
314 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
116 Cholesterol
64 Potassium, K
15.4 Choline, total
14 Magnesium, Mg
3.5 Zinc, Zn
0.27 Vitamin E (alpha-tocopherol)
0.258 Retinol
0.23 Iron, Fe
0.204 Riboflavin
0.15 Niacin
0.083 Vitamin B-6
0.032 Carotene, beta
0.025 Copper, Cu
0.021 Thiamin
0.0145 Selenium, Se
0.006 Folic acid
0.0026 Vitamin K (phylloquinone)
0.0016799999999999999 Vitamin B-12
0.0006 Vitamin D

Sources, terms of use and Acknowledgements
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