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	🏆	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
10439		-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
9746	🏆	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
6090		-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
3343	🏆	-	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	🏆	-	FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
392	🏆	-	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)