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 |