Yogurt, fruit, low fat, 10 grams protein per 8 ounce, fortified with vitamin D

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
74480 Water
4370 Protein
1080 Total lipid (fat)
1020 ASH, TOTAL
294 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
247 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
114 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
105 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
37 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
34.84 Vitamin D
32 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
31 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
24 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
22 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
22 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
14 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
9 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
0.8 Betaine
0.009 Fluoride, F
0.0013 Vitamin D

Sources, terms of use and Acknowledgements
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