Frozen yogurts, vanilla, 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
65300	-	Water
24200	-	Carbohydrate
24000	-	Sugars, total
5600	-	Total lipid (fat)
4000	-	Protein
3420	-	Fatty acids, total saturated
1590	-	Fatty acids, total monounsaturated
1520	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1460	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
900	-	ASH, TOTAL
680	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
570	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
211	-	Potassium, K
210	-	Fatty acids, total polyunsaturated
180	-	FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
160	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
143	-	Calcium, Ca
140	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
130	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
130	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
129	-	Phosphorus, P
100	-	FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
87	-	Sodium, Na
80	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
60	-	FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
20.2	-	Choline, total
14	-	Magnesium, Mg
2	-	Cholesterol
0.8	-	Vitamin C
0.645	-	Pantothenic acid
0.42	-	Zinc, Zn
0.3	-	Iron, Fe
0.287	-	Niacin
0.224	-	Riboflavin
0.11	-	Vitamin E (alpha-tocopherol)
0.08	-	Vitamin B-6
0.06359999999999999	-	Vitamin A, IU
0.058	-	Retinol
0.04	-	Copper, Cu
0.037	-	Thiamin
0.011	-	Carotene, beta
0.006	-	Folic acid
0.0033	-	Selenium, Se
0.0003	-	Vitamin K (phylloquinone)
0.00029	-	Vitamin B-12
0.0001	-	Vitamin D