Oil, industrial, soy (partially hydrogenated ) and soy (winterized), pourable clear fry

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)
38944	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
26228		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
10154		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
8308	Significant	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
4346		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
3837		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
2009.9999999999998	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
438	Significant	FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
336	Significant	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
325	Significant	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
95		FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
94		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
86		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)