Oil, industrial, soy (partially hydrogenated) and cottonseed, principal use as a tortilla shortening

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)
31734 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
27285 Significant FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
13017 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
11770 Significant FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
6619 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
2991 Significant FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
533 Significant FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
365 Significant FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
354 Significant FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
170 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
162 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
133 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
76 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
37 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
37 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
37 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)

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