Sour dressing, non-butterfat, cultured, filled cream-type

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
4310		-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
2819		-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2793		-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
2256		-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
1873		-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
824	🏆	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
468		-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
319		-	FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
87		-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)