Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy

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
80000	Significant	Total lipid (fat)
18970	Significant	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
18400	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
18353		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
8912		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
6465		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
2414		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
1265	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
343	Significant	FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
269		FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
260	Significant	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
179		FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
106		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
91		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
84		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
53		FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
38		FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)