Oil, industrial, canola for salads, woks and light 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)
59496		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
18572	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
6340	Significant	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
4191		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2306		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1295	Significant	FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
1083		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
727	Significant	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
336	Significant	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
286		FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
284		FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
190		FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
66		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
57		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
37		FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
37		FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)