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 |