In 100 g (Grams) of Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries there is 3.193 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 Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries.

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%

Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries

Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries is a type of Fats and Oils. The most significant nutrients in Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries are listed below.

Water	15.8 g	15.8%
Energy (calorie)	714 kcal
Energy (joule)	2989 kJ
Protein	1.9 g	1.9%
Total lipid (fat)	80.2 g	80.2%
Ash	2 g	2%
Carbohydrate, by difference	0 g
Fiber, total dietary	0 g
Sugars, total	0 g
Calcium, Ca	66 mg	0.07%
Iron, Fe	0 mg
Magnesium, Mg	6 mg	0.01%
Phosphorus, P	51 mg	0.05%
Potassium, K	94 mg	0.09%
Sodium, Na	879 mg	0.88%
Zinc, Zn	0 mg
Copper, Cu	0 mg
Selenium, Se	0 µg
Vitamin C, total ascorbic acid	0.4 mg
Thiamin	0.022 mg

Nutrients in Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries