Yogurt, fruit, low fat, 10 grams protein per 8 ounce, fortified with vitamin D

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
74480	-	Water
4370	-	Protein
1080	-	Total lipid (fat)
1020	-	ASH, TOTAL
294	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
247	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
114	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
105	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
37	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
34.84	-	Vitamin D
32	-	FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
31	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
24	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
22	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
22	-	FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
14	-	FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
9	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
0.8	-	Betaine
0.009	-	Fluoride, F
0.0013	-	Vitamin D