Shortening, industrial, for frying (solid), 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
73166.67	Significant	Fatty acids, total monounsaturated
70600	Significant	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
37600	Significant	Fatty acids, total trans
22200	Significant	FATTY ACIDS, SATURATED, TOTAL
11850	Significant	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
9700		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
3833.33		FATTY ACIDS, POLYUNSATURATED, TOTAL
3600		FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1550	Significant	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
800		FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
700	Significant	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
300		FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
250		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
150		FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)