Amount of Fatty acids, total trans in Peanuts, all types, cooked, boiled, with salt
Legumes and Legume Products
In 100 g (Grams) of Peanuts, all types, cooked, boiled, with salt there is 0 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 Peanuts, all types, cooked, boiled, with salt.
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, with added vitamin D
|
14.89 g
|
14.89%
|
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, 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
|
12.731 g
|
12.73%
|
Margarine-like, vegetable oil spread, 60% fat, stick, with salt, with added vitamin D
|
12.731 g
|
12.73%
|
Peanuts, all types, cooked, boiled, with salt
Peanuts, all types, cooked, boiled, with salt is a type of Legumes and Legume Products. The most significant nutrients in Peanuts, all types, cooked, boiled, with salt are listed below.
Water
|
41.78 g
|
41.78%
|
Energy (calorie)
|
318 kcal
|
|
Energy (joule)
|
1331 kJ
|
|
Protein
|
13.5 g
|
13.5%
|
Total lipid (fat)
|
22.01 g
|
22.01%
|
Ash
|
1.45 g
|
1.45%
|
Carbohydrate, by difference
|
21.26 g
|
21.26%
|
Fiber, total dietary
|
8.8 g
|
8.8%
|
Sugars, total
|
2.47 g
|
2.47%
|
Calcium, Ca
|
55 mg
|
0.06%
|
Iron, Fe
|
1.01 mg
|
|
Magnesium, Mg
|
102 mg
|
0.10%
|
Phosphorus, P
|
198 mg
|
0.20%
|
Potassium, K
|
180 mg
|
0.18%
|
Sodium, Na
|
751 mg
|
0.75%
|
Zinc, Zn
|
1.83 mg
|
|
Copper, Cu
|
0.499 mg
|
|
Manganese, Mn
|
1.023 mg
|
|
Selenium, Se
|
4.4 µg
|
|
Vitamin C, total ascorbic acid
|
0 mg
|
|
Nutrients in Peanuts, all types, cooked, boiled, with salt