Oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)

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
74742		-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
12724	🏆	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
4860		-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1915		-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
384	🏆	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
289		-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
288		-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
96		-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
96		-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
95		-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
93		-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)