Vegetable fat (margarine type), 50-63% fat, light, lightly salted
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 |
|---|---|---|---|
| 58000 | Significant | Total lipid (fat) | |
| 25000 | Significant | Fatty acids, total saturated | |
| 19000 | Significant | Fatty acids, total monounsaturated | |
| 1050 | Chloride (Cl) | ||
| 500 | Sodium, Na | ||
| 35 | Potassium, K | ||
| 22 | Cholesterol | ||
| 18 | Phosphorus, P | ||
| 0.507 | Cryptoxanthin, beta | ||
| 0.045 | Retinol |