Shortening, industrial, for baking (pastry), soybean

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
46800	🏆	-	Fatty acids, total monounsaturated
46400	🏆	👍	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
28500	🏆	-	FATTY ACIDS, SATURATED, TOTAL
25600	🏆	-	Fatty acids, total trans
24500	🏆	-	FATTY ACIDS, POLYUNSATURATED, TOTAL
23200	🏆	👍	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
15600	🏆	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
11800	🏆	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1300		-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
600	🏆	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
400		-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
300		-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
200		-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)