Cheese, cottage, lowfat, 1% milkfat

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
82480			Water
12390			Protein
2720			Sugars, total
2720			Carbohydrate
1390			ASH, TOTAL
1020			Total lipid (fat)
645			Fatty acids, total saturated
406			Sodium, Na
308			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
291			Fatty acids, total monounsaturated
239			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
134			Phosphorus, P
116			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
107			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
86			Potassium, K
61			Calcium, Ca
36			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
33			FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
31			Fatty acids, total polyunsaturated
22			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
19			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
17.5			Choline, total
16			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
9			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
8			FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
7			FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
5			Magnesium, Mg
4			Cholesterol
0.38			Zinc, Zn
0.165			Riboflavin
0.14			Iron, Fe
0.128			Niacin
0.068			Vitamin B-6
0.0316			Fluoride, F
0.028			Copper, Cu
0.021			Thiamin
0.012			Folic acid
0.011			Retinol
0.01			Vitamin E (alpha-tocopherol)
0.009			Selenium, Se
0.003			Carotene, beta
0.00063			Vitamin B-12
0.0001			Vitamin K (phylloquinone)