Shortening, industrial, for baking (cake), soybean
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 |
|---|---|---|---|
| 49300 | Significant | Fatty acids, total monounsaturated | |
| 48900 | Significant | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 28900 | Significant | FATTY ACIDS, SATURATED, TOTAL | |
| 21800 | Significant | FATTY ACIDS, POLYUNSATURATED, TOTAL | |
| 20700 | Significant | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 15600 | Significant | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 12200 | Significant | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 1100 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
| 600 | Significant | FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid) | |
| 400 | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | ||
| 300 | FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid) | ||
| 200 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) |