Yogurt, plain, skim milk, 13 grams protein per 8 ounce

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
49 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
41 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
19 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
18 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
6 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
5 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
5 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
4 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
4 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
4 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
2 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
1 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
0.012 Fluoride, F
0.0002 Vitamin K (phylloquinone)

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