Yogourt, plain, low fat (0.5-1.9% 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 |
|---|---|---|---|
| 89590 | - | Water | |
| 4340 | - | Sugars, total | |
| 4240 | - | Protein | |
| 3220 | - | Lactose | |
| 1110 | - | Galactose | |
| 919 | - | Glutamic acid | |
| 910 | - | ASH, TOTAL | |
| 790 | - | Total lipid (fat) | |
| 517 | - | FATTY ACIDS, SATURATED, TOTAL | |
| 435 | - | Leucine | |
| 403 | - | Proline | |
| 384 | - | Lysine | |
| 344 | - | Aspartic acid | |
| 288 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 276 | - | Isoleucine | |
| 274 | - | Threonine | |
| 261 | - | Serine | |
| 259 | - | Valine | |
| 253 | - | Phenylalanine | |
| 236 | - | Tyrosine |
Showing 1 to 20 of 50 entries