Oil, industrial, canola (partially hydrogenated) oil for deep fat frying

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
100000	Significant	Total lipid (fat)
47292		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
22789	Significant	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
8781	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
5101		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
3831		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
3762	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1028		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
777		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
641	Significant	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
466	Significant	FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
355	Significant	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
218		FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
76		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
66		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
47		FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)