Oil, industrial, soy, refined, for woks and light frying

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)
51172	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
21541		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
10410		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
6912	Significant	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
4041.0000000000005		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
355	Significant	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
335	Significant	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
124		FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
123		FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
105		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
94		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
37		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)