Amount of Fatty acids, total trans-polyenoic in Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered

Lamb, Veal, and Game Products

In 100 g (Grams) of Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered there is 0 g of Fatty acids, total trans-polyenoic. Change amount

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Fatty acids, total trans-polyenoic

Fatty acids, total trans-polyenoic is a nutrient present in many other foods. The below table lists foods high in Fatty acids, total trans-polyenoic other than Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered.

Oil, industrial, soy ( partially hydrogenated), all purpose 4.524 g 4.52%
Oil, industrial, canola (partially hydrogenated) oil for deep fat frying 4.228 g 4.23%
Shortening, industrial, soy (partially hydrogenated ) and corn for frying 4.038 g 4.04%
Oil, industrial, soy (partially hydrogenated), principal uses popcorn and flavoring vegetables 3.543 g 3.54%
Oil, industrial, soy (partially hydrogenated) and cottonseed, principal use as a tortilla shortening 3.524 g 3.52%
Oil, industrial, soy (partially hydrogenated), multiuse for non-dairy butter flavor 3.324 g 3.32%
Shortening, industrial, soy (partially hydrogenated), pourable liquid fry shortening 3.285 g 3.28%
Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries 3.193 g 3.19%
Oil, industrial, soy (partially hydrogenated ), palm, principal uses icings and fillings 2.886 g 2.89%
Shortening, industrial, soy (partially hydrogenated ) for baking and confections 2.733 g 2.73%
Oil, industrial, soy (partially hydrogenated ) and soy (winterized), pourable clear fry 2.447 g 2.45%
Shortening, vegetable, household, composite 2.397 g 2.40%
Oil, cooking and salad, ENOVA, 80% diglycerides 1.762 g 1.76%
Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy 1.608 g 1.61%
Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries 1.528 g 1.53%
Oil, industrial, canola for salads, woks and light frying 1.485 g 1.48%
Oil, industrial, canola with antifoaming agent, principal uses salads, woks and light frying 1.457 g 1.46%
Lamb, Australian, imported, fresh, external fat, cooked 0.913 g 0.91%
Lamb, Australian, imported, fresh, seam fat, cooked 0.898 g 0.90%
Veal, Australian, separable fat, raw 0.83 g 0.83%
Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered

Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered is a type of Lamb, Veal, and Game Products. The most significant nutrients in Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered are listed below.

Water 58.74 g 58.74%
Energy (calorie) 272 kcal
Energy (joule) 1138 kJ
Protein 17.51 g 17.51%
Total lipid (fat) 22.04 g 22.04%
Ash 0.84 g 0.84%
Carbohydrate, by difference 0.86 g 0.86%
Fiber, total dietary 0 g
Sugars, total 0 g
Calcium, Ca 6 mg 0.01%
Iron, Fe 1.74 mg
Magnesium, Mg 15 mg 0.02%
Phosphorus, P 143 mg 0.14%
Potassium, K 132 mg 0.13%
Sodium, Na 52 mg 0.05%
Zinc, Zn 2.07 mg
Copper, Cu 0.199 mg
Manganese, Mn 0.02 mg
Selenium, Se 9.1 ยตg
Vitamin C, total ascorbic acid 0 mg

Nutrients in Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered