Cheese, soy
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 |
|---|---|---|---|
| 700000 | Sugars, total | ||
| 67900 | Water | ||
| 23400 | Total lipid (fat) | ||
| 13040 | Fatty acids, total polyunsaturated | ||
| 5250 | Fatty acids, total monounsaturated | ||
| 3900 | Carbohydrate | ||
| 3800 | Protein | ||
| 3200 | Starch | ||
| 3080 | Fatty acids, total saturated | ||
| 2000 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 1600 | ASH, TOTAL | ||
| 996 | Significant | Energy | |
| 990 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 430.56 | Fatty acids, total trans | ||
| 407 | Sodium, Na | ||
| 228 | Magnesium, Mg | ||
| 222 | Phosphorus, P | ||
| 199 | Potassium, K | ||
| 40 | FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid) | ||
| 30 | Calcium, Ca | ||
| 20 | FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid) | ||
| 20 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 2.35 | Iron, Fe | ||
| 1.72 | Zinc, Zn | ||
| 1.24 | Niacin | ||
| 0.6 | Vitamin E (alpha-tocopherol) | ||
| 0.14 | Riboflavin | ||
| 0.07 | Pyridoxine (Vitamin B6 | ||
| 0.025 | Carotene, beta | ||
| 0.022 | Folic acid | ||
| 0.0046 | Selenium, Se | ||
| 0.004 | Vitamin A, IU | ||
| 0.0023 | Iodine (I) |