Ball, snack, date based
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 |
|---|---|---|---|
| 41000000 | 🏆 | - | Sugars, total |
| 20000 | 🏆 | - | Glucose (dextrose) |
| 1389 | 🏆 | - | Energy |
| 45000 | - | Carbohydrate | |
| 21000 | - | Fructose | |
| 13400 | - | Water | |
| 11700 | - | Total lipid (fat) | |
| 9900 | - | Fiber, total dietary | |
| 8800 | - | Protein | |
| 4260 | - | Fatty acids, total saturated | |
| 4180 | - | Fatty acids, total monounsaturated | |
| 4000 | - | Starch | |
| 2700 | - | ASH, TOTAL | |
| 1980 | - | Fatty acids, total polyunsaturated | |
| 1470 | - | FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid) | |
| 1010 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 970 | - | Potassium, K | |
| 750 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 540 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 250 | - | FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid) |
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