Oil, olive
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 |
|---|---|---|---|
| 99900 | 🏆 | - | Total lipid (fat) |
| 70210 | 🏆 | - | Fatty acids, total monounsaturated |
| 15520 | 🏆 | - | Fatty acids, total saturated |
| 3695 | 🏆 | - | Energy |
| 430 | 🏆 | - | FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid) |
| 21.7 | 🏆 | - | Vitamin E (alpha-tocopherol) |
| 9.2 | 🏆 | - | Tocopherol, beta |
| 11880 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 9120 | - | Fatty acids, total polyunsaturated | |
| 2970 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 1010 | - | FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid) | |
| 190 | - | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | |
| 80 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 70 | - | FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid) | |
| 70 | - | FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid) | |
| 30 | - | FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC | |
| 10 | - | Manganese, Mn | |
| 10 | - | FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid) | |
| 2 | - | Sulphur (S) | |
| 1 | - | Phosphorus, P |
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