Yogourt, plain (2-3.9% M.F.)
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 |
|---|---|---|---|
| 89180 | - | Water | |
| 4600 | - | Protein | |
| 3450 | - | Sugars, total | |
| 2460 | - | Lactose | |
| 1980 | - | Total lipid (fat) | |
| 1307 | - | FATTY ACIDS, SATURATED, TOTAL | |
| 1029 | - | Glutamic acid | |
| 930 | - | Galactose | |
| 840 | - | ASH, TOTAL | |
| 685 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 514 | - | Fatty acids, total monounsaturated | |
| 458 | - | Leucine | |
| 430 | - | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | |
| 428 | - | Lysine | |
| 420 | - | Proline | |
| 362 | - | Aspartic acid | |
| 298 | - | Isoleucine | |
| 289 | - | Threonine | |
| 279 | - | Phenylalanine | |
| 279 | - | Serine |
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