Cheese, provolone

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
40950 Water
26620 Total lipid (fat)
25580 Protein
17078 Significant Fatty acids, total saturated
8159.000000000001 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
7393 Fatty acids, total monounsaturated
6164 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
4710 ASH, TOTAL
3063 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
2748 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
2140 Carbohydrate
981 Significant FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
878 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
876 Sodium, Na
769 Fatty acids, total polyunsaturated
756 Calcium, Ca
727 Sodium, Na
560 Sugars, total
496 Phosphorus, P
494 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
482 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
370 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
355 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
275 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
256 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
138 Potassium, K
69 Cholesterol
28 Magnesium, Mg
15.4 Choline, total
3.23 Zinc, Zn
0.52 Iron, Fe
0.476 Pantothenic acid
0.321 Riboflavin
0.23 Retinol
0.23 Vitamin E (alpha-tocopherol)
0.156 Niacin
0.073 Vitamin B-6
0.068 Carotene, beta
0.026 Copper, Cu
0.019 Thiamin
0.0145 Selenium, Se
0.01 Folic acid
0.0022 Vitamin K (phylloquinone)
0.00146 Vitamin B-12
0.0005 Vitamin D

Sources, terms of use and Acknowledgements
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