Yogurt, plain, low fat

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
85070	-	Water
5250	-	Protein
1550	-	Total lipid (fat)
1090	-	ASH, TOTAL
422	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
354	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
234	-	Potassium, K
183	-	Calcium, Ca
163	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
151	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
144	-	Phosphorus, P
70	-	Sodium, Na
53	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
46	-	FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
44	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
34	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
32	-	FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
31	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
20	-	FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
17	-	Magnesium, Mg
13	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
6	-	Cholesterol
0.9	-	Betaine
0.89	-	Zinc, Zn
0.8	-	Vitamin C
0.591	-	Pantothenic acid
0.214	-	Riboflavin
0.114	-	Niacin
0.08	-	Iron, Fe
0.049	-	Vitamin B-6
0.044	-	Thiamin
0.012	-	Fluoride, F
0.011	-	Folic acid
0.0033	-	Selenium, Se
0.0005600000000000001	-	Vitamin B-12
0.0002	-	Vitamin K (phylloquinone)