Icing (frosting), chocolate, creamy, 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 |
|---|---|---|---|
| 57700 | Sugars, total | ||
| 17600 | Total lipid (fat) | ||
| 17000 | Water | ||
| 9020 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 3060 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 2410 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 2130 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 1100 | Protein | ||
| 1000 | ASH, TOTAL | ||
| 196 | Potassium, K | ||
| 183 | Sodium, Na | ||
| 79 | Phosphorus, P | ||
| 21 | Magnesium, Mg | ||
| 8 | Calcium, Ca | ||
| 7.26 | Tocopherol, gamma | ||
| 1.8 | Tocopherol, delta | ||
| 1.56 | Vitamin E (alpha-tocopherol) | ||
| 1.42 | Iron, Fe | ||
| 0.29 | Zinc, Zn | ||
| 0.24 | Manganese, Mn | ||
| 0.2 | Copper, Cu | ||
| 0.119 | Niacin | ||
| 0.06 | Tocopherol, beta | ||
| 0.028 | Pantothenic acid | ||
| 0.017 | Riboflavin | ||
| 0.013 | Thiamin | ||
| 0.005 | Vitamin B-6 |