Dessert topping (non dairy), pressurized

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
60370 Water
22300 Total lipid (fat)
8013.999999999999 Significant FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
4166 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
3246 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
2408 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1929 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
980 Protein
642 Significant FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
449 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
280 ASH, TOTAL
241 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
62 Sodium, Na
19 Potassium, K
18 Phosphorus, P
5 Calcium, Ca
1 Magnesium, Mg
0.02 Iron, Fe
0.01 Zinc, Zn

Sources, terms of use and Acknowledgements
© Copyright 2016-2022 Lassesen Consulting, LLC [2007], DBA, Microbiome Prescription. All rights served.