Dessert topping (non dairy), pressurized
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 |
|---|---|---|---|
| 60370 | - | Water | |
| 22300 | - | Total lipid (fat) | |
| 8013.999999999999 | 🏆 | - | FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid) |
| 4166 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 3246 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 2408 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 1929 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 980 | - | Protein | |
| 642 | 🏆 | - | FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid) |
| 449 | - | FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid) | |
| 280 | - | ASH, TOTAL | |
| 241 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 62 | - | Sodium, Na | |
| 19 | - | Potassium, K | |
| 18 | - | Phosphorus, P | |
| 5 | - | Calcium, Ca | |
| 1 | - | Magnesium, Mg | |
| 0.02 | - | Iron, Fe | |
| 0.01 | - | Zinc, Zn |