Dessert topping (non dairy), powdered
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 |
|---|---|---|---|
| 39920 | Significant | Total lipid (fat) | |
| 14507 | Significant | FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid) | |
| 9408 | Significant | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 5746 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 5429 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 4900 | Protein | ||
| 1470 | Water | ||
| 1170 | ASH, TOTAL | ||
| 964 | Significant | FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid) | |
| 669 | FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid) | ||
| 600 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 447 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 166 | Potassium, K | ||
| 122 | Sodium, Na | ||
| 74 | Phosphorus, P | ||
| 17 | Calcium, Ca |