Dessert, pudding, vanilla, 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 |
|---|---|---|---|
| 71660 | Water | ||
| 16970 | Sugars, total | ||
| 3780 | Total lipid (fat) | ||
| 2275 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 1450 | Protein | ||
| 510 | ASH, TOTAL | ||
| 508 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 473 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 142 | Sodium, Na | ||
| 87 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 65 | Potassium, K | ||
| 49 | Calcium, Ca | ||
| 41 | Phosphorus, P | ||
| 10 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 7 | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | ||
| 5 | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | ||
| 4 | Magnesium, Mg | ||
| 0.16 | Zinc, Zn | ||
| 0.153 | Pantothenic acid | ||
| 0.09 | Iron, Fe | ||
| 0.071 | Riboflavin | ||
| 0.057 | Niacin | ||
| 0.019 | Thiamin | ||
| 0.019 | Vitamin B-6 | ||
| 0.018 | Copper, Cu | ||
| 0.011 | Manganese, Mn | ||
| 0.0006 | Vitamin K (phylloquinone) | ||
| 0.00015 | Vitamin B-12 |