Sweets, confectioner's coating / chips, butterscotch

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
29050 Significant Total lipid (fat)
24100 Significant FATTY ACIDS, SATURATED, TOTAL
13790 Significant FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
4674 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
2344 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2250 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2200 Protein
1722 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1092 Significant FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
1076 Significant FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
974 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
900 ASH, TOTAL
750 Water
89 Sodium, Na
60 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
34 Calcium, Ca
34 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
34 FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
34 FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
14 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
7 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
0.08 Iron, Fe

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