Egg custards, dry mix

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
6900 - Protein
6400 - Total lipid (fat)
2200 - ASH, TOTAL
2190 👍 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1700 - Water
1430 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
710 👍 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
510 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
228 👍 Calcium, Ca
190 - FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
90 - FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
50 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
20 - FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
20 - FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
20 - FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
10 - FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
10 - FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
10 - FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
10 - FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
1.93 👎 Iron, Fe
0.412 👍 Riboflavin
0.145 👍 Thiamin
0.06509999999999999 👎 Vitamin A, IU

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