Oil, peanut, 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 |
|---|---|---|---|
| 44800 | 🏆 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) |
| 32000 | 🏆 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) |
| 9500 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 2200 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 1300 | - | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | |
| 207 | - | Phytosterols | |
| 100 | - | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | |
| 100 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 15.91 | 🏆 | - | Tocopherol, gamma |
| 15.69 | - | Vitamin E (alpha-tocopherol) | |
| 1.37 | - | Tocopherol, delta | |
| 0.46 | - | Tocopherol, beta | |
| 0.03 | - | Iron, Fe | |
| 0.01 | - | Zinc, Zn | |
| 0.0007 | - | Vitamin K (phylloquinone) |