Milk, reduced fat, fluid, 2% milkfat, with added nonfat milk solids and vitamin A and vitamin D

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
3480 Protein
1920 Total lipid (fat)
505 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
483 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
233 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
193 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
62 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
54 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
48 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
43 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
43 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
37 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
28 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
21 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)

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