Sauce, pasta, cheese or cream-based, commercial

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
2700000 Sugars, total
82600 Water
6800 Total lipid (fat)
5300 Carbohydrate
2770 Fatty acids, total saturated
2600 Starch
2480 Fatty acids, total monounsaturated
1600 ASH, TOTAL
1400 Protein
1300 Sucrose
1230 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1020 Fatty acids, total polyunsaturated
800 Lactose
482 Sodium, Na
440 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
400 Fructose
400 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
363 Energy
200 Glucose (dextrose)
190 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
150 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
120 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
100 Fiber, total dietary
100 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
94 Potassium, K
80 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
50 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
45.5 Fatty acids, total trans
40 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
40 FATTY ACIDS, SATURATED, TOTAL
32 Calcium, Ca
30 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
30 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
21 Phosphorus, P
20 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
10 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
5 Magnesium, Mg
0.8 Tocopherol, gamma
0.68 Vitamin E (alpha-tocopherol)
0.285 Thiamin
0.28 Niacin
0.12 Zinc, Zn
0.07 Riboflavin
0.06 Pantothenic acid
0.014 Folic acid
0.008 Manganese, Mn
0.007 Vitamin A, IU
0.0062 Iodine (I)
0.006 Carotene, beta
0.006 Retinol
0.003 Copper, Cu
0.0023 Molybdenum (Mo)
0.0001 Vitamin B-12
2E-05 Vitamin D

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