Icing (frosting), sour cream flavour, 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 |
|---|---|---|---|
| 17200 | Total lipid (fat) | ||
| 14200 | Water | ||
| 8990 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 2570 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 2380 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 2240 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 800 | ASH, TOTAL | ||
| 204 | Sodium, Na | ||
| 100 | Protein | ||
| 90 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
| 2 | Calcium, Ca | ||
| 2 | Magnesium, Mg | ||
| 0.668 | Niacin | ||
| 0.07 | Iron, Fe | ||
| 0.053 | Manganese, Mn | ||
| 0.04 | Pantothenic acid | ||
| 0.02 | Riboflavin | ||
| 0.01 | Copper, Cu | ||
| 0.01 | Thiamin | ||
| 0.01 | Zinc, Zn | ||
| 0.004 | Vitamin B-6 | ||
| 0.001 | Folic acid | ||
| 1E-05 | Vitamin B-12 |