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	Priority	Nutrient
71000	🏆	-	Total lipid (fat)
19650		-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
17539	🏆	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
12754	🏆	-	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	🏆	-	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	🏆	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
264	🏆	-	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)