Oil, olive, salad or cooking

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
71269	Significant	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
11290		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
9762	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1953		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1255		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
761		FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
414	Significant	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
311		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
221		Phytosterols
129		FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
125	Significant	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
22		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
14.35		Vitamin E (alpha-tocopherol)
2		Sodium, Na
1		Calcium, Ca
1		Potassium, K
0.83		Tocopherol, gamma
0.56		Iron, Fe
0.11		Tocopherol, beta
0.060200000000000004		Vitamin K (phylloquinone)