Cream, whipping, 32% 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
62463.69 Water
32000 Significant Total lipid (fat)
8999.29 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
7955.320000000001 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
3568.67 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
3366.96 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
2071.48 Protein
1101.48 Significant FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
1041.82 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
683.69 Significant FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
659.38 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
489.92 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
458.21 ASH, TOTAL
373.38 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
327.90000000000003 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
318.33 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
97 Potassium, K
69 Calcium, Ca
61 Phosphorus, P
34 Sodium, Na
7 Magnesium, Mg
0.12232 Riboflavin
0.02764 Vitamin B-6
0.02364 Thiamin
0.004 Folic acid
0.0002 Vitamin B-12

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