Oil, vegetable
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) | |
| 42490 | Significant | Fatty acids, total monounsaturated | |
| 41010 | Fatty acids, total polyunsaturated | ||
| 10520 | Fatty acids, total saturated | ||
| 6790 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 3700 | Significant | Energy | |
| 2840 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 2151 | Fatty acids, total trans | ||
| 690 | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | ||
| 430 | Significant | FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid) | |
| 290 | FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid) | ||
| 140 | FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid) | ||
| 100 | Manganese, Mn | ||
| 50 | FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC | ||
| 50 | FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid) | ||
| 20 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 16.6 | Vitamin E (alpha-tocopherol) | ||
| 0.01 | Iron, Fe | ||
| 0.01 | Zinc, Zn |