Sour cream, imitation, cultured

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	Nutrient
71150		Water
19520		Total lipid (fat)
17791	Significant	Fatty acids, total saturated
8138	Significant	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
6630		Sugars, total
6630		Carbohydrate
3364		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
2400		Protein
2244		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1981		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1028	Significant	FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
1006	Significant	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
589		FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
588		Fatty acids, total monounsaturated
300		ASH, TOTAL
161		Potassium, K
102		Sodium, Na
56		Fatty acids, total polyunsaturated
56		FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
45		Phosphorus, P
6		Magnesium, Mg
3		Calcium, Ca
1.18		Zinc, Zn
0.74		Vitamin E (alpha-tocopherol)
0.39		Iron, Fe
0.058		Copper, Cu
0.0048		Vitamin K (phylloquinone)
0.0025		Selenium, Se