Yogurt, vanilla, low fat, 11 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 Significant amount 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

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