Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries

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
80200	Significant	Total lipid (fat)
25077		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
21554	Significant	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
9959	Significant	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
9604		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
5759		FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
2719	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
473	Significant	FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
313		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
284	Significant	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
277		FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
121		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
107		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
61		FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
52		FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
38		FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)