Cheese, processed product, cheddar, spread
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 |
|---|---|---|---|
| 2845000 | 🏆 | - | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) |
| 8931 | 🏆 | - | FATTY ACIDS, SATURATED, TOTAL |
| 7400 | 🏆 | - | Lactose |
| 164 | 🏆 | - | FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid) |
| 53750 | - | Water | |
| 13630 | - | Total lipid (fat) | |
| 11530 | - | Protein | |
| 7900 | - | Sugars, total | |
| 5900 | - | ASH, TOTAL | |
| 4381 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 3535 | - | Fatty acids, total monounsaturated | |
| 2201 | - | Glutamic acid | |
| 1951 | - | Sodium, Na | |
| 1596 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 1559 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 1051 | - | Leucine | |
| 1010 | - | Proline | |
| 983 | - | Lysine | |
| 937 | - | Phosphorus, P | |
| 768 | - | Aspartic acid |
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