Oil, soybean, salad or cooking, (partially hydrogenated)

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
42500	Significant	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
34900	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
9800		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
5000		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
2600	Significant	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
400		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
100		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
0.0247		Vitamin K (phylloquinone)