Oil, industrial, palm kernel (hydrogenated) , used for whipped toppings, non-dairy
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 |
|---|---|---|---|
| 100000 | Significant | Total lipid (fat) | |
| 45314 | Significant | FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid) | |
| 14561 | Significant | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 13916 | Significant | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 7353 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 3895 | Significant | FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid) | |
| 3680 | FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid) | ||
| 3322 | Significant | FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid) | |
| 1254 | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | ||
| 325 | FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid) | ||
| 207 | Significant | FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid) | |
| 73 | FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate) | ||
| 40 | Water | ||
| 10 | ASH, TOTAL | ||
| 6 | Sodium, Na | ||
| 2 | Potassium, K | ||
| 1 | Calcium, Ca | ||
| 0.15 | Iron, Fe | ||
| 0.04 | Zinc, Zn |