In 100 g (Grams) of Cream, fluid, half and half there is 0.069 g of 18:2 conjugated linoleic acid (CLAs). Change amount

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18:2 conjugated linoleic acid (CLAs)

18:2 conjugated linoleic acid (CLAs) is a nutrient present in many other foods. The below table lists foods high in 18:2 conjugated linoleic acid (CLAs) other than Cream, fluid, half and half.

Lamb, New Zealand, imported, subcutaneous fat, raw	1.065 g	1.06%
Lamb, New Zealand, imported, Intermuscular fat, raw	1.055 g	1.06%
Lamb, New Zealand, imported, subcutaneous fat, cooked	0.995 g	1.00%
Lamb, New Zealand, imported, Intermuscular fat, cooked	0.915 g	0.92%
Lamb, Australian, imported, fresh, seam fat, cooked	0.742 g	0.74%
Lamb, Australian, imported, fresh, external fat, cooked	0.725 g	0.72%
Beef, New Zealand, imported, subcutaneous fat, cooked	0.69 g	0.69%
Beef, chuck, under blade steak, boneless, separable lean and fat, trimmed to 0" fat, choice, cooked, braised	0.667 g	0.67%
Beef, New Zealand, imported, subcutaneous fat, raw	0.664 g	0.66%
Lamb, Australian, imported, fresh, external fat, raw	0.656 g	0.66%
Beef, chuck, under blade steak, boneless, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised	0.653 g	0.65%
Beef, chuck, under blade steak, boneless, separable lean and fat, trimmed to 0" fat, select, cooked, braised	0.628 g	0.63%
Lamb, Australian, imported, fresh, seam fat, raw	0.61 g	0.61%
Beef, chuck, mock tender steak, boneless, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised	0.489 g	0.49%
Lamb, New Zealand, imported, flap, boneless, separable lean and fat, cooked, braised	0.448 g	0.45%
Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered	0.435 g	0.44%
Lamb, New Zealand, imported, flap, boneless, separable lean and fat, raw	0.415 g	0.42%
Butter, whipped, with salt	0.413 g	0.41%
Beef, New Zealand, imported, intermuscular fat, cooked	0.4 g	0.4%
Beef, New Zealand, imported, intermuscular fat, raw	0.398 g	0.40%

Cream, fluid, half and half

Cream, fluid, half and half is a type of Dairy and Egg Products. The most significant nutrients in Cream, fluid, half and half are listed below.

Water	80.57 g	80.57%
Energy (calorie)	131 kcal
Energy (joule)	548 kJ
Protein	3.13 g	3.13%
Total lipid (fat)	11.5 g	11.5%
Ash	0.51 g	0.51%
Carbohydrate, by difference	4.3 g	4.3%
Fiber, total dietary	0 g
Sugars, total	4.13 g	4.13%
Sucrose	0 g
Glucose (dextrose)	0 g
Fructose	0 g
Lactose	4.13 g	4.13%
Maltose	0 g
Galactose	0 g
Calcium, Ca	107 mg	0.11%
Iron, Fe	0.05 mg
Magnesium, Mg	10 mg	0.01%
Phosphorus, P	95 mg	0.10%
Potassium, K	132 mg	0.13%

Nutrients in Cream, fluid, half and half