Shortening, special purpose, cake and icing (frosting)
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 |
---|---|---|---|
100000 | Significant | Total lipid (fat) | |
36555 | Significant | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
35790 | Significant | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
10335 | Significant | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
9666 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
2201 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
0.043 | Vitamin K (phylloquinone) |