Oil, sesame, 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)
41700 Fatty acids, total polyunsaturated
41300 Significant FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
39700 Significant Fatty acids, total monounsaturated
39300 Significant FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
14200 Significant Fatty acids, total saturated
8900 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
4800 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
300 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
200 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
200 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
1.4 Vitamin E (alpha-tocopherol)
0.2 Choline, total
0.0136 Vitamin K (phylloquinone)

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