Cheese, mozzarella

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	Nutrient
47500		Water
22200		Protein
22100		Total lipid (fat)
14370	Significant	Fatty acids, total saturated
7060		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
5200		Fatty acids, total monounsaturated
3400		ASH, TOTAL
2440		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
2280		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
1213	Significant	Energy
1200		Lactic acid
685		Calcium, Ca
668.3		Fatty acids, total trans
630		FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
522		Sodium, Na
520		Fatty acids, total polyunsaturated
515		Phosphorus, P
500		FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
440		FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
440		FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
360		FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
270		FATTY ACIDS, SATURATED, TOTAL
210	Significant	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
200		Sulphur (S)
190		FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
170		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
79		Potassium, K
41.769		FATTY ACIDS, POLYUNSATURATED, TOTAL OMEGA N-3
40		FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
28		Magnesium, Mg
4.76		Niacin
3.12		Zinc, Zn
2.1		Vitamin E (alpha-tocopherol)
0.23		Riboflavin
0.17		Pantothenic acid
0.146		Vitamin A, IU
0.13		Retinol
0.094		Carotene, beta
0.06		Iron, Fe
0.048		Folic acid
0.032		Manganese, Mn
0.0288		Iodine (I)
0.026		Copper, Cu
0.0128		Aluminium (Al)
0.0085		Selenium, Se
0.001		Vitamin B-12
0.0005		Chromium (Cr)
0.0001		Vitamin D