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 |