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 |
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