Shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
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) |
| 35800 | 🏆 | - | FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid) |
| 21900 | 🏆 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) |
| 14400 | 🏆 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) |
| 10700 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 4300 | 🏆 | - | FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid) |
| 4300 | 🏆 | - | FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid) |
| 2200 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 1000 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 0.043 | - | Vitamin K (phylloquinone) |