Oil, industrial, soy (partially hydrogenated), multiuse for non-dairy butter flavor

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)
31791	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
30324		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
10970		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
9603	Significant	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
6156		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
2771	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1733		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
552	Significant	FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
403	Significant	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
402	Significant	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
230		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
104		FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
95		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
75		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)