Oil, cottonseed, salad or cooking

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)
51900 Fatty acids, total polyunsaturated
51500 Significant FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
25900 Significant Fatty acids, total saturated
22700 Significant FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
17800 Significant Fatty acids, total monounsaturated
17000 Significant FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2300 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
800 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
800 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
324 Phytosterols
200 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
100 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
35.3 Significant Vitamin E (alpha-tocopherol)
0.2 Choline, total
0.0247 Vitamin K (phylloquinone)

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