Cheese, goat, semi-soft, (35% to 55% water, 30% 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
45520 Water
29840 Significant Total lipid (fat)
21580 Protein
7809 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
6099 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
3026 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
2940 ASH, TOTAL
2879 Significant FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
2648 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1496 Significant FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
1318 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
806 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
709 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
709 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
656 Significant FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
375 Phosphorus, P
298 Calcium, Ca
158 Potassium, K
79 Cholesterol
29 Magnesium, Mg
1.62 Iron, Fe
1.148 Niacin
0.676 Riboflavin
0.66 Zinc, Zn
0.564 Copper, Cu
0.093 Manganese, Mn
0.072 Thiamin

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