Salad dressing, mayonnaise, soybean and safflower oil, with salt
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 |
---|---|---|---|
79400 | Significant | Total lipid (fat) | |
52000 | Significant | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
15300 | Water | ||
13000 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
6100 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
3000 | Significant | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | |
2400 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
1500 | ASH, TOTAL | ||
1100 | Protein | ||
568 | Sodium, Na | ||
100 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
0.12 | Zinc, Zn | ||
0.0247 | Vitamin K (phylloquinone) |