Oil, sesame, 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 |
---|---|---|---|
100000 | Significant | Total lipid (fat) | |
41700 | Fatty acids, total polyunsaturated | ||
41300 | Significant | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
39700 | Significant | Fatty acids, total monounsaturated | |
39300 | Significant | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
14200 | Significant | Fatty acids, total saturated | |
8900 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
4800 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
300 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
200 | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | ||
200 | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | ||
1.4 | Vitamin E (alpha-tocopherol) | ||
0.2 | Choline, total | ||
0.0136 | Vitamin K (phylloquinone) |