Milk, canned, evaporated, with added vitamin D and without added vitamin A

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
74040 - Water
10040 - Sugars, total
10040 - Carbohydrate
7560 - Total lipid (fat)
6810 - Protein
4591 - Fatty acids, total saturated
2335 - Fatty acids, total monounsaturated
2101 👍 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2027.0000000000002 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1550 - ASH, TOTAL
921 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
733 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
303 - Potassium, K
261 👍 Calcium, Ca
245 👎 Fatty acids, total polyunsaturated
203 - Phosphorus, P
195 - FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
167 👍 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
161 - FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
159 - FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
134 - FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
110 - FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
106 - Sodium, Na
78 - FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
54 - FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
31.8 👍 Choline, total
29 - Cholesterol
24 👎 Magnesium, Mg
1.9 👍 Vitamin C
0.77 👎 Zinc, Zn
0.638 - Pantothenic acid
0.316 👍 Riboflavin
0.194 👍 Niacin
0.19 👎 Iron, Fe
0.14 👎 Vitamin E (alpha-tocopherol)
0.064 - Retinol
0.05 - Vitamin B-6
0.047 👍 Thiamin
0.016 - Copper, Cu
0.012 👎 Carotene, beta
0.0085 - Fluoride, F
0.008 👎 Folic acid
0.0023 👎 Selenium, Se
0.002 👍 Vitamin D
0.0005 - Vitamin K (phylloquinone)
0.00016 👍 Vitamin B-12

Sources, terms of use and Acknowledgements
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