Egg custards, dry mix

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
6900			Protein
6400			Total lipid (fat)
2200			ASH, TOTAL
2190			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1700			Water
1430			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
710			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
510			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
228			Calcium, Ca
190			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
90			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
50			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
20			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
20			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
20			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
10			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
10			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
10			FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
10			FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
1.93			Iron, Fe
0.412			Riboflavin
0.145			Thiamin
0.06509999999999999			Vitamin A, IU