Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use 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
71000	Significant	Total lipid (fat)
19650		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
17539	Significant	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
12754	Significant	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
9296		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
5491		FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
1265	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
493		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
265	Significant	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
264	Significant	FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
239		FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
147		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
101		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
54		FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
34		FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
33		FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)