Yogurt, plain, whole milk

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
886	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
743	👍	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
343	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
317	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
111	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
96	-	FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
93	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
71	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
66	-	FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
65	👎	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
42	-	FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
27	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
0.012	-	Fluoride, F