Oil, industrial, soy (partially hydrogenated ), palm, principal uses icings and fillings

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)
31134		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
28343	Significant	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
15833	Significant	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
11503	Significant	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
4210		FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
2400	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
486	Significant	FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
354	Significant	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
279		FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
254		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
134		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
105		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
104		FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
56		FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
37		FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)