Milk, producer, fluid, 3.7% milkfat

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
963 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
921 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
444 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
368 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
119 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
103 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
92 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
83 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
82 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
70 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
53 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
41 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)

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