Oil, peanut, 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 | Priority | Nutrient |
---|---|---|---|
44800 | 🏆 | 👍 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) |
32000 | 🏆 | 👍 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) |
9500 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
2200 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
1300 | - | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | |
207 | 👍 | Phytosterols | |
100 | - | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | |
100 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
15.91 | 🏆 | - | Tocopherol, gamma |
15.69 | 👍 | Vitamin E (alpha-tocopherol) | |
1.37 | - | Tocopherol, delta | |
0.46 | - | Tocopherol, beta | |
0.03 | 👎 | Iron, Fe | |
0.01 | 👍 | Zinc, Zn | |
0.0007 | - | Vitamin K (phylloquinone) |