Icing (frosting), sour cream flavour, ready to eat
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 |
|---|---|---|---|
| 17200 | - | Total lipid (fat) | |
| 14200 | - | Water | |
| 8990 | 👍 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 2570 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 2380 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 2240 | 👍 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 800 | - | ASH, TOTAL | |
| 204 | - | Sodium, Na | |
| 100 | - | Protein | |
| 90 | - | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | |
| 2 | 👍 | Calcium, Ca | |
| 2 | 👎 | Magnesium, Mg | |
| 0.668 | 👍 | Niacin | |
| 0.07 | 👎 | Iron, Fe | |
| 0.053 | - | Manganese, Mn | |
| 0.04 | - | Pantothenic acid | |
| 0.02 | 👍 | Riboflavin | |
| 0.01 | - | Copper, Cu | |
| 0.01 | 👍 | Thiamin | |
| 0.01 | 👎 | Zinc, Zn | |
| 0.004 | - | Vitamin B-6 | |
| 0.001 | 👎 | Folic acid | |
| 1E-05 | 👍 | Vitamin B-12 |