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	Priority	Nutrient
66950	🏆	-	Fatty acids, total monounsaturated
64250	🏆	👍	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
22000	🏆	-	FATTY ACIDS, SATURATED, TOTAL
11150	🏆	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
10050	🏆	-	FATTY ACIDS, POLYUNSATURATED, TOTAL
9750	🏆	👎	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
9300		-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2000	🏆	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
950	🏆	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
700		-	FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
350	🏆	-	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)