Vegetable oil, safflower, oleic (70% and over)

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
74742		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
12724	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
4860		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1915		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
384	Significant	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
289		FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
288		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
96		FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
96		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
95		FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
93		FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)