Beverage, chocolate flavour, from Milo powder, with regular fat cows milk

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
9100000 - Sugars, total
80300 👎 Water
10300 - Carbohydrate
6000 🏆 👍 Lactose
4100 - Protein
4000 - Total lipid (fat)
2690 - Fatty acids, total saturated
1700 - Sucrose
1200 - Starch
1190 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1100 - Maltose
1000 - ASH, TOTAL
930 - Fatty acids, total monounsaturated
800 - Fiber, total dietary
470 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
430 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
395 - Energy
300 👍 Glucose (dextrose)
203 - Potassium, K
162 👎 Calcium, Ca
140 👎 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
134.91 - Fatty acids, total trans
130 - FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
117 - Phosphorus, P
110 - FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
100 👎 Fatty acids, total polyunsaturated
90 - FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
50 - FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
50 - FATTY ACIDS, SATURATED, TOTAL
39 - Sodium, Na
30 - FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
16 👍 Magnesium, Mg
4 👍 Vitamin C
2.1 👍 Niacin
1.62 👎 Iron, Fe
0.949 👎 FATTY ACIDS, POLYUNSATURATED, TOTAL OMEGA N-3
0.46 👍 Zinc, Zn
0.45 - Pantothenic acid
0.323 👎 Riboflavin
0.2 - Pyridoxine (Vitamin B6
0.1093 - Aluminium (Al)
0.1 👍 Vitamin E (alpha-tocopherol)
0.091 👎 Vitamin A, IU
0.087 👎 Retinol
0.079 - Manganese, Mn
0.044 - Copper, Cu
0.04 👎 Thiamin
0.0225 - Iodine (I)
0.021 - Carotene, beta
0.009 👎 Folic acid
0.0062 👎 Chromium (Cr)
0.004900000000000001 👍 Molybdenum (Mo)
0.0017 👍 Selenium, Se
0.0013 👍 Vitamin D
0.0006 - Cadmium (Cd)
0.0004 👍 Vitamin B-12
0.0004 - Arsenic (As)

Sources, terms of use and Acknowledgements
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