Cheese, ricotta, part skim milk

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
74410 Water
11390 Protein
7910 Total lipid (fat)
5140 Carbohydrate
4927 Fatty acids, total saturated
2442 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2314 Fatty acids, total monounsaturated
1920 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1150 ASH, TOTAL
866 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
808 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
310 Sugars, total
277 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
272 Calcium, Ca
260 Fatty acids, total polyunsaturated
254 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
190 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
183 Phosphorus, P
151 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
125 Potassium, K
105 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
99 Sodium, Na
73 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
70 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
65 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
31 Cholesterol
16.3 Choline, total
15 Magnesium, Mg
1.34 Zinc, Zn
0.44 Iron, Fe
0.185 Riboflavin
0.105 Retinol
0.078 Niacin
0.07 Vitamin E (alpha-tocopherol)
0.034 Copper, Cu
0.021 Thiamin
0.02 Carotene, beta
0.02 Vitamin B-6
0.0167 Selenium, Se
0.013 Folic acid
0.0007 Vitamin K (phylloquinone)
0.00029 Vitamin B-12
0.0001 Vitamin D

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