Yoghurt, from reduced fat/skimmed cow’s milk, sweetened/with fruit
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 |
|---|---|---|---|
| 80200 | Water | ||
| 14000 | Carbohydrate | ||
| 3500 | Protein | ||
| 1400 | Total lipid (fat) | ||
| 900 | Fatty acids, total saturated | ||
| 800 | ASH, TOTAL | ||
| 350 | Fatty acids, total monounsaturated | ||
| 200 | Fiber, total dietary | ||
| 182 | Potassium, K | ||
| 147 | Calcium, Ca | ||
| 102 | Phosphorus, P | ||
| 83 | Energy | ||
| 70 | Fatty acids, total polyunsaturated | ||
| 64 | Sodium, Na | ||
| 40 | Tryptophan | ||
| 30 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 17 | Magnesium, Mg | ||
| 10 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 5 | Cholesterol | ||
| 0.8 | Niacin | ||
| 0.42 | Zinc, Zn | ||
| 0.18 | Riboflavin | ||
| 0.1 | Iron, Fe | ||
| 0.1 | Niacin | ||
| 0.08 | Pyridoxine (Vitamin B6 | ||
| 0.06 | Vitamin E (alpha-tocopherol) | ||
| 0.04 | Thiamin | ||
| 0.019 | Vitamin A, IU | ||
| 0.018 | Retinol | ||
| 0.01 | Copper, Cu | ||
| 0.01 | Folic acid | ||
| 0.002 | Carotene, beta | ||
| 0.00025 | Vitamin B-12 |