Shortening, industrial, for baking (cake), canola

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	Nutrient
66950	Significant	Fatty acids, total monounsaturated
64250	Significant	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
22000	Significant	FATTY ACIDS, SATURATED, TOTAL
11150	Significant	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
10050	Significant	FATTY ACIDS, POLYUNSATURATED, TOTAL
9750	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
9300		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2000	Significant	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
950	Significant	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
700		FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
350	Significant	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
300		FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
250		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)