Margarine, tub, non-hydrogenated, canola oil, with plant sterols, Calorie-reduced

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
55060 - Water
39290 🏆 - Total lipid (fat)
15588 🏆 - Fatty acids, total monounsaturated
15439 - FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
7781 🏆 - FATTY ACIDS, POLYUNSATURATED, TOTAL
5578 - FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
4201 - FATTY ACIDS, SATURATED, TOTAL
2598 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2027.0000000000002 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
1650 - ASH, TOTAL
652 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
599 - Sodium, Na
387 - FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
314 - FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
241 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
173 - FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
112 - FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
108 - FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
74 - FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
68 - FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
52 - Potassium, K
41 - FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
26 - FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
20 - FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
15 - FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
13 👍 Calcium, Ca
12 - FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
10 - Phosphorus, P
1.6 👎 Magnesium, Mg
0.66 👎 Zinc, Zn
0.0208 👍 Vitamin D
0.014 - Copper, Cu
0.00307 👎 Selenium, Se

Sources, terms of use and Acknowledgements
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