Shortening industrial, lard and vegetable oil

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
38000	Significant	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
19200	Significant	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
18100	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
14600	Significant	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1400		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
1200		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
1000		FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
600		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
200		FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)