Egg custards, dry mix

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
6900	-	Protein
6400	-	Total lipid (fat)
2200	-	ASH, TOTAL
2190	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1700	-	Water
1430	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
710	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
510	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
228	-	Calcium, Ca
190	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
90	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
50	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
20	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
20	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
20	-	FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
10	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
10	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
10	-	FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
10	-	FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
1.93	-	Iron, Fe
0.412	-	Riboflavin
0.145	-	Thiamin
0.06509999999999999	-	Vitamin A, IU