Shortening, industrial, soy (partially hydrogenated ) and corn for frying

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
30744 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
30372 Significant FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
10439 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
9746 Significant FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
6090 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
3343 Significant FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1628 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
695 Significant FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
392 Significant FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
288 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
201 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
133 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
95 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
75 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
37 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)

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