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	Priority	Nutrient
100000	🏆	-	Total lipid (fat)
31620		-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
30153	🏆	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
10543		-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
10013	🏆	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
6175		-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
2867	🏆	-	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	🏆	-	FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
365	🏆	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
364	🏆	-	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)