Shortening, industrial, soy (partially hydrogenated), pourable liquid fry shortening

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)
32238.999999999996	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
29315		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
10714		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
9289	Significant	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
6709		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
2591	Significant	FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
2485		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)
355	Significant	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
354	Significant	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
163		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
105		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
104		FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
85		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
37		FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)