Shortening confectionery, coconut (hydrogenated) and or palm kernel (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 | Priority | Nutrient |
|---|---|---|---|
| 100000 | Significant | Total lipid (fat) | |
| 35800 | Significant | FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid) | |
| 21900 | Significant | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 14400 | Significant | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 10700 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 4300 | Significant | FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid) | |
| 4300 | Significant | FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid) | |
| 2200 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 1000 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 0.043 | Vitamin K (phylloquinone) |