Frozen yogurts, vanilla, soft-serve

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
65300 Water
24200 Carbohydrate
24000 Sugars, total
5600 Total lipid (fat)
4000 Protein
3420 Fatty acids, total saturated
1590 Fatty acids, total monounsaturated
1520 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1460 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
900 ASH, TOTAL
680 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
570 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
211 Potassium, K
210 Fatty acids, total polyunsaturated
180 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
160 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
143 Calcium, Ca
140 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
130 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
130 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
129 Phosphorus, P
100 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
87 Sodium, Na
80 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
60 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
20.2 Choline, total
14 Magnesium, Mg
2 Cholesterol
0.8 Vitamin C
0.645 Pantothenic acid
0.42 Zinc, Zn
0.3 Iron, Fe
0.287 Niacin
0.224 Riboflavin
0.11 Vitamin E (alpha-tocopherol)
0.08 Vitamin B-6
0.06359999999999999 Vitamin A, IU
0.058 Retinol
0.04 Copper, Cu
0.037 Thiamin
0.011 Carotene, beta
0.006 Folic acid
0.0033 Selenium, Se
0.0003 Vitamin K (phylloquinone)
0.00029 Vitamin B-12
0.0001 Vitamin D

Sources, terms of use and Acknowledgements
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