Dessert, pudding, tapioca, ready-to-eat
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 |
|---|---|---|---|
| 71840 | Water | ||
| 14910 | Sugars, total | ||
| 3880 | Total lipid (fat) | ||
| 2530 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 1950 | Protein | ||
| 640 | ASH, TOTAL | ||
| 511 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 417 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 145 | Sodium, Na | ||
| 92 | Potassium, K | ||
| 72 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 71 | Calcium, Ca | ||
| 60 | Phosphorus, P | ||
| 7 | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | ||
| 6 | Magnesium, Mg | ||
| 6 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 0.235 | Pantothenic acid | ||
| 0.22 | Zinc, Zn | ||
| 0.15 | Vitamin E (alpha-tocopherol) | ||
| 0.11 | Iron, Fe | ||
| 0.097 | Riboflavin | ||
| 0.065 | Niacin | ||
| 0.024 | Thiamin | ||
| 0.024 | Vitamin B-6 | ||
| 0.018 | Copper, Cu | ||
| 0.011 | Manganese, Mn | ||
| 0.0004 | Vitamin K (phylloquinone) | ||
| 0.00020999999999999998 | Vitamin B-12 |