Cheese, mozzarella, (48% water, 25% 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 Priority Nutrient
48380 - Water
24640 - Total lipid (fat)
7491 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
5925 👍 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2880 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
2683 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
844 🏆 - FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
822 - FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
566 👍 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
412 - FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
255 - FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
212 - FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
203 - FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
177 - FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)

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