Shortening, industrial, for baking (pastry), 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
67450	Significant	Fatty acids, total monounsaturated
63250	Significant	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
30950	Significant	Fatty acids, total trans
21100	Significant	FATTY ACIDS, SATURATED, TOTAL
12000	Significant	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
10150	Significant	FATTY ACIDS, POLYUNSATURATED, TOTAL
9950	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
7350		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2550	Significant	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
1650		FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
1000	Significant	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
500	Significant	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
250		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
200		FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)