Cookies, gluten-free, vanilla sandwich, with creme filling

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	Priority	Nutrient
46680	-	Sugars, total
45410	-	Sucrose
25700	-	Starch
20470	-	Total lipid (fat)
8085.000000000001	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
5972	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2660	-	Protein
2378	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
1670	👎	Water
880	👍	Glucose (dextrose)
717	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
590	-	ASH, TOTAL
500	-	Fiber, total dietary
411	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
380	-	Fructose
201	-	Sodium, Na
136	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
105	-	Potassium, K
92	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
80	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
39	-	Phosphorus, P
31	-	FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
29	-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
27	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
26	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
25	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
21	-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
19	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
15	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
14	👎	Calcium, Ca
13	👍	Magnesium, Mg
8	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
7	-	FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
6	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
4	-	FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
4	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
3	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
3	-	FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
3	-	FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
2	-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
1	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
0.34	👍	Iron, Fe
0.23	👍	Zinc, Zn
0.226	-	Manganese, Mn
0.045	-	Copper, Cu