Cheese, cottage, (1% M.F.)

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
12390			Protein
1390			ASH, TOTAL
1020			Total lipid (fat)
308			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
239			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
116			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
107			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
36			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
33			FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
22			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
19			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
16			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
9			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
8			FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
7			FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)