Yogurt, vanilla, low fat, 11 grams protein per 8 ounce, fortified with 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
4930 Protein
1250 Total lipid (fat)
341 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
286 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
132 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
122 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
43 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
37 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
36 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
27 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
25 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
25 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
16 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
10 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
0.012 Fluoride, F

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