Egg substitute, frozen (yolk replaced)
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 |
|---|---|---|---|
| 73100 | Water | ||
| 11290 | Protein | ||
| 11110 | Total lipid (fat) | ||
| 6177 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 2437 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 1503 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 1300 | ASH, TOTAL | ||
| 436 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 213 | Potassium, K | ||
| 199 | Sodium, Na | ||
| 73 | Calcium, Ca | ||
| 72 | Phosphorus, P | ||
| 64 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
| 11 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 2 | Cholesterol | ||
| 1.98 | Iron, Fe | ||
| 1.66 | Pantothenic acid | ||
| 0.98 | Zinc, Zn | ||
| 0.386 | Riboflavin | ||
| 0.133 | Vitamin B-6 | ||
| 0.12 | Thiamin |