Shortening, industrial, soy (partially hydrogenated ) for baking and confections

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
100000	Significant	Total lipid (fat)
40118	Significant	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
30848		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
10638		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
7281		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
2667		FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
2333	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
400	Significant	FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
346	Significant	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
316	Significant	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
114		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
94		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
57		FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)