Shortening, industrial, for baking (pastry), 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 |
|---|---|---|---|
| 46800 | Significant | Fatty acids, total monounsaturated | |
| 46400 | Significant | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 28500 | Significant | FATTY ACIDS, SATURATED, TOTAL | |
| 25600 | Significant | Fatty acids, total trans | |
| 24500 | Significant | FATTY ACIDS, POLYUNSATURATED, TOTAL | |
| 23200 | Significant | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 15600 | Significant | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 11800 | Significant | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 1300 | 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) |