Sweets, topping (spread), butterscotch or caramel
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 |
|---|---|---|---|
| 32000 | Water | ||
| 1500 | Protein | ||
| 349 | Sodium, Na | ||
| 100 | Total lipid (fat) | ||
| 84 | Potassium, K | ||
| 53 | Calcium, Ca | ||
| 47 | Phosphorus, P | ||
| 40 | FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid) | ||
| 20 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 20 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 20 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 10 | FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid) | ||
| 10 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 10 | FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid) | ||
| 7 | Magnesium, Mg | ||
| 1 | Cholesterol | ||
| 0.3 | Vitamin C | ||
| 0.2 | Iron, Fe | ||
| 0.19 | Zinc, Zn | ||
| 0.158 | Pantothenic acid | ||
| 0.095 | Riboflavin | ||
| 0.05 | Manganese, Mn | ||
| 0.039 | Niacin | ||
| 0.024 | Copper, Cu | ||
| 0.014 | Vitamin B-6 | ||
| 0.012 | Thiamin | ||
| 0.002 | Folic acid | ||
| 8.999999999999999E-05 | Vitamin B-12 |