Amount of Fatty acids, total trans in Egg, whole, cooked, omelet

Dairy and Egg Products

In 100 g (Grams) of Egg, whole, cooked, omelet there is 0.709 g of Fatty acids, total trans. Change amount

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Fatty acids, total trans

Fatty acids, total trans is a nutrient present in many other foods. The below table lists foods high in Fatty acids, total trans other than Egg, whole, cooked, omelet.

Shortening, industrial, soy (partially hydrogenated ) for baking and confections 42.851 g 42.85%
Oil, industrial, soy ( partially hydrogenated), all purpose 34.162 g 34.16%
Oil, industrial, soy (partially hydrogenated ), palm, principal uses icings and fillings 31.228 g 31.23%
Oil, industrial, soy (partially hydrogenated) and cottonseed, principal use as a tortilla shortening 30.809 g 30.81%
Oil, industrial, canola (partially hydrogenated) oil for deep fat frying 27.017 g 27.02%
Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries 24.747 g 24.75%
Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy 20.578 g 20.58%
Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries 19.068 g 19.07%
Margarine-like, margarine-butter blend, soybean oil and butter 14.95 g 14.95%
Margarine, regular, 80% fat, composite, stick, with salt 14.89 g 14.89%
Margarine, regular, 80% fat, composite, stick, without salt 14.89 g 14.89%
Margarine, 80% fat, stick, includes regular and hydrogenated corn and soybean oils 14.89 g 14.89%
Margarine, regular, 80% fat, composite, stick, with salt, with added vitamin D 14.89 g 14.89%
Margarine, margarine-type vegetable oil spread, 70% fat, soybean and partially hydrogenated soybean, stick 14.786 g 14.79%
Shortening, industrial, soy (partially hydrogenated ) and corn for frying 13.784 g 13.78%
Oil, industrial, soy (partially hydrogenated), principal uses popcorn and flavoring vegetables 13.555 g 13.56%
Shortening, vegetable, household, composite 13.164 g 13.16%
Oil, industrial, soy (partially hydrogenated), multiuse for non-dairy butter flavor 12.927 g 12.93%
Margarine-like, vegetable oil spread, 60% fat, stick, with salt, with added vitamin D 12.731 g 12.73%
Margarine-like, vegetable oil spread, 60% fat, stick, with salt 12.731 g 12.73%
Egg, whole, cooked, omelet

Egg, whole, cooked, omelet is a type of Dairy and Egg Products. The most significant nutrients in Egg, whole, cooked, omelet are listed below.

Water 76.13 g 76.13%
Energy (calorie) 154 kcal
Energy (joule) 643 kJ
Protein 10.57 g 10.57%
Total lipid (fat) 11.66 g 11.66%
Ash 1.01 g 1.01%
Carbohydrate, by difference 0.64 g 0.64%
Fiber, total dietary 0 g
Sugars, total 0.31 g 0.31%
Sucrose 0 g
Glucose (dextrose) 0.31 g 0.31%
Fructose 0 g
Lactose 0 g
Maltose 0 g
Galactose 0 g
Calcium, Ca 48 mg 0.05%
Iron, Fe 1.48 mg
Magnesium, Mg 11 mg 0.01%
Phosphorus, P 167 mg 0.17%
Potassium, K 117 mg 0.12%

Nutrients in Egg, whole, cooked, omelet