Oil, industrial, soy (partially hydrogenated), principal uses popcorn and flavoring vegetables

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)
31620		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
30153	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
10543		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
10013	Significant	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
6175		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
2867	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1942		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
676	Significant	FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
365	Significant	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
364	Significant	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
201		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
105		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
95		FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
94		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
37		FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)