Yogurt, plain, skim milk, 13 grams protein per 8 ounce

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
49	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
41	👍	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
19	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
18	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
6	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
5	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
5	-	FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
4	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
4	👍	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
4	-	FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
2	-	FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
1	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
0.012	-	Fluoride, F
0.0002	-	Vitamin K (phylloquinone)