Cream substitute, liquid, with hydrogenated vegetable oil and soy protein

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
77270			Water
11380			Sugars, total
11380			Carbohydrate
9970			Total lipid (fat)
7559			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
7551			Fatty acids, total monounsaturated
1937			Fatty acids, total saturated
1000			Protein
976			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
884			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
380			ASH, TOTAL
191			Potassium, K
67			Sodium, Na
64			Phosphorus, P
62			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
27			Fatty acids, total polyunsaturated
22			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
19			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
13			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
9			Calcium, Ca
5			FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
0.81			Vitamin E (alpha-tocopherol)
0.03			Iron, Fe
0.02			Zinc, Zn
0.009			Carotene, beta
0.0025			Vitamin K (phylloquinone)
0.0011			Selenium, Se