Shortening, industrial, for frying (solid), 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
65500 Significant Fatty acids, total monounsaturated
65099.99999999999 Significant FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
37600 Significant Fatty acids, total trans
23200 Significant FATTY ACIDS, SATURATED, TOTAL
12200 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
11200 Significant FATTY ACIDS, POLYUNSATURATED, TOTAL
11100 Significant FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
9900 Significant FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
600 Significant FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
400 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
400 Significant FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
100 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
100 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)

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