Shortening, household, soybean (hydrogenated) and palm

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	🏆	-	Total lipid (fat)
42220	🏆	👍	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
25160	🏆	👍	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
14040		-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
10740	🏆	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1480		-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
400		-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
240		-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
190		-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
148		-	TOTAL PLANT STEROL
100		-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
100		-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
100		-	FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)