Sweets, syrups, chocolate, fudge-type

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
21800			Water
8900			Total lipid (fat)
4600			Protein
3980			FATTY ACIDS, SATURATED, TOTAL
3780			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2800			Fiber, total dietary
1801			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1800			ASH, TOTAL
756			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
346			Sodium, Na
249			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
237			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
67			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
56			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
47			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
24			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
18			FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
10			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
5			FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)