Cereal, ready to eat, Sugar Crisp, Post
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 |
|---|---|---|---|
| 47200 | 🏆 | - | TOTAL DISACCHARIDES |
| 52160 | - | Sugars, total | |
| 45530 | - | Sucrose | |
| 6230 | - | Protein | |
| 4970 | - | TOTAL MONOSACCARIDES | |
| 3810 | - | Glucose (dextrose) | |
| 2970 | - | Fiber, total dietary | |
| 2070 | - | Water | |
| 1780 | - | Glutamic acid | |
| 1670 | - | Maltose | |
| 1180 | - | Total lipid (fat) | |
| 1160 | - | Fructose | |
| 700 | - | ASH, TOTAL | |
| 543 | - | Proline | |
| 460 | - | FATTY ACIDS, POLYUNSATURATED, TOTAL | |
| 456 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 434 | - | Fatty acids, total polyunsaturated | |
| 434 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
| 404 | - | Leucine | |
| 361 | - | Glycine |
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