Cheese, cottage, lowfat, 1% milkfat

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
82480	-	Water
12390	-	Protein
2720	-	Sugars, total
2720	-	Carbohydrate
1390	-	ASH, TOTAL
1020	-	Total lipid (fat)
645	-	Fatty acids, total saturated
406	-	Sodium, Na
308	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
291	-	Fatty acids, total monounsaturated
239	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
134	-	Phosphorus, P
116	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
107	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
86	-	Potassium, K
61	-	Calcium, Ca
36	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
33	-	FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
31	-	Fatty acids, total polyunsaturated
22	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
19	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
17.5	-	Choline, total
16	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
9	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
8	-	FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
7	-	FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
5	-	Magnesium, Mg
4	-	Cholesterol
0.38	-	Zinc, Zn
0.165	-	Riboflavin
0.14	-	Iron, Fe
0.128	-	Niacin
0.068	-	Vitamin B-6
0.0316	-	Fluoride, F
0.028	-	Copper, Cu
0.021	-	Thiamin
0.012	-	Folic acid
0.011	-	Retinol
0.01	-	Vitamin E (alpha-tocopherol)
0.009	-	Selenium, Se
0.003	-	Carotene, beta
0.00063	-	Vitamin B-12
0.0001	-	Vitamin K (phylloquinone)