Yogurt, vanilla, 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
4930	-	Protein
1250	-	Total lipid (fat)
341	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
286	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
132	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
122	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
43	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
37	-	FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
36	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
27	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
25	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
25	-	FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
16	-	FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
10	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
0.012	-	Fluoride, F