Yogurt, plain, whole milk, 8 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
886 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
743 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
343 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
317 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
111 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
96 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
93 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
71 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
66 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
65 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
42 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
27 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
0.012 Fluoride, F

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