Trans-polyenoic fatty acids in food, benefits and drawbacks

Dry roasted pistachio nuts (without salt) 0.00 g

N/A

Raw green plantain 0.00 g

N/A

Dried zante currant 0.00 g

N/A

Raw feijoa 0.00 g

N/A

Raw summer zucchini 0.00 g

N/A

Cooked whole wheat pasta 0.00 g

N/A

Raw cherimoya 0.00 g

N/A

Dark raisin (seedless) 0.00 g

N/A

Raw summer crookneck and straightneck squash 0.00 g

N/A

Lowfat vanilla greek yogurt 0.00 g

N/A

Salted margarine 0.70 g

N/A

Soybean oil (refined) 0.68 g

N/A

Soybean oil 0.53 g

N/A

Whipped salted butter 0.51 g

N/A

Canola oil 0.37 g

N/A

Salted butter 0.30 g

N/A

Heavy whipping cream 0.24 g

N/A

Cream cheese 0.23 g

N/A

Swiss cheese 0.19 g

N/A

Reduced fat (part skim milk) cheddar cheese 0.15 g

N/A