Cheese, mozzarella, partially skim, (52% water, 16.5% 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	Priority	Nutrient
52000	-	Water
15920	-	Total lipid (fat)
4855	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
3874	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1937	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1598	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
782	-	Calcium, Ca
619	-	Sodium, Na
516	-	FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
440	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
335	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
251	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
164	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
137	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
117	-	FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
100	-	FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
64	-	Cholesterol