Frozen yogurts, chocolate, soft-serve

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
63800	-	Water
6000	-	Total lipid (fat)
4000	-	Protein
1640	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1610	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1000	-	ASH, TOTAL
960	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
500	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
261	-	Potassium, K
160	-	FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
147	-	Calcium, Ca
140	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
139	-	Phosphorus, P
130	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
120	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
110	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
98	-	Sodium, Na
90	-	FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
70	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
50	-	FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
27	-	Magnesium, Mg
5	-	Cholesterol
1.25	-	Iron, Fe
0.674	-	Pantothenic acid
0.49	-	Zinc, Zn
0.305	-	Niacin
0.3	-	Vitamin C
0.211	-	Riboflavin
0.131	-	Copper, Cu
0.121	-	Manganese, Mn
0.074	-	Vitamin B-6
0.048	-	Vitamin A, IU
0.036	-	Thiamin
0.011	-	Folic acid
0.00029	-	Vitamin B-12