Dessert, frozen, ice cream, light, with aspartame, vanilla

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
21420			Carbohydrate
7450			Total lipid (fat)
6460			Sugars, total
4048			FATTY ACIDS, SATURATED, TOTAL
3970			Protein
1439			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1388			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1200			ASH, TOTAL
956			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
495			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
213			FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
165			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
153			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
149			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
136			Calcium, Ca
116			FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
96			Sodium, Na
88			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
67			FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
53			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
48			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
32			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
32			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
27			Cholesterol
16			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
12			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
12			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
11			FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
6			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
5			FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
5			FATTY ACIDS, POLYUNSATURATED, 18:4, OCTADECATETRAENOIC (Omega-3)
5			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
2			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
0.9			Vitamin C
0.19			Iron, Fe