Cheese, goat, soft, (more than 55% water, 21% M.F.)

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	Nutrient
60750		Water
21080		Total lipid (fat)
18520		Protein
5515		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
4307		FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2137		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
2033	Significant	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
1870		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1580		ASH, TOTAL
1057	Significant	FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
931		FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
569		FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
501		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
501		FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
463	Significant	FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
256		Phosphorus, P
140		Calcium, Ca
46		Cholesterol
26		Potassium, K
16		Magnesium, Mg
1.9		Iron, Fe
0.92		Zinc, Zn
0.732		Copper, Cu
0.43		Niacin
0.38		Riboflavin
0.1		Manganese, Mn
0.07		Thiamin