Oil, industrial, palm kernel (hydrogenated), confection fat, uses similar to 95 degree hard butter
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) | |
| 42515 | Significant | FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid) | |
| 20585 | Significant | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 14782 | Significant | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 8173 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 3873 | Significant | FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid) | |
| 3125 | Significant | FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid) | |
| 321 | FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid) | ||
| 258 | Significant | FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid) | |
| 257 | FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid) | ||
| 69 | FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate) | ||
| 50 | Water | ||
| 10 | ASH, TOTAL | ||
| 6 | Sodium, Na | ||
| 1 | Calcium, Ca | ||
| 1 | Potassium, K | ||
| 0.15 | Iron, Fe | ||
| 0.08 | Zinc, Zn |