Vegetable oil, coconut
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 |
|---|---|---|---|
| 100000 | Significant | Total lipid (fat) | |
| 44600 | Significant | FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid) | |
| 16800 | Significant | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 8200 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 7500 | Significant | FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid) | |
| 6000 | Significant | FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid) | |
| 5800 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 2800 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 1800 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 600 | Significant | FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid) | |
| 86 | TOTAL PLANT STEROL | ||
| 0.2 | Tocopherol, gamma | ||
| 0.09 | Vitamin E (alpha-tocopherol) | ||
| 0.04 | Iron, Fe |