Sour dressing, non-butterfat, cultured, filled cream-type

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
4310		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
2819		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2793		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
2256		FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
1873		FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
824	Significant	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
468		FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
319		FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
87		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)