Cheese, Ricotta

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
2700000	-	Sugars, total
76100	-	Water
11800	-	Total lipid (fat)
10400	-	Protein
7730	-	Fatty acids, total saturated
3790	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2760	-	Fatty acids, total monounsaturated
2700	-	Lactose
2700	-	Carbohydrate
1300	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1200	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
1100	-	ASH, TOTAL
665	-	Energy
400	-	Lactic acid
320	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
280	-	Fatty acids, total polyunsaturated
260	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
240	-	FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
240	-	FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
234.17	-	Fatty acids, total trans
210	-	FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
170	-	Calcium, Ca
170	-	Sodium, Na
140	-	FATTY ACIDS, SATURATED, TOTAL
120	-	Phosphorus, P
120	-	FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
110	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
100	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
100	-	Acetic acid
91	-	Potassium, K
20	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
10	-	Magnesium, Mg
3.05	-	Niacin
0.73	-	Zinc, Zn
0.65	-	Vitamin E (alpha-tocopherol)
0.13	-	Pantothenic acid
0.112	-	Vitamin A, IU
0.098	-	Retinol
0.09	-	Riboflavin
0.081	-	Carotene, beta
0.019	-	Iodine (I)
0.014	-	Copper, Cu
0.01	-	Pyridoxine (Vitamin B6
0.006	-	Folic acid
0.006	-	Manganese, Mn
0.0059	-	Selenium, Se
0.0035	-	Molybdenum (Mo)
0.0002	-	Vitamin B-12
0.0001	-	Vitamin D