Cheese, mozzarella, whole milk, low moisture

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
48380 Water
24640 Total lipid (fat)
7491 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
5925 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2880 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
2683 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
844 Significant FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
822 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
566 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
412 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
255 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
212 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
203 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
177 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)

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