In 100 g (Grams) of Restaurant, Latino, chicken and rice, entree, prepared there is 0.043 g of Fatty acids, total trans-monoenoic. Change amount

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Fatty acids, total trans-monoenoic

Fatty acids, total trans-monoenoic is a nutrient present in many other foods. The below table lists foods high in Fatty acids, total trans-monoenoic other than Restaurant, Latino, chicken and rice, entree, prepared.

Shortening, industrial, soy (partially hydrogenated ) for baking and confections	40.118 g	40.12%
Oil, industrial, soy ( partially hydrogenated), all purpose	29.638 g	29.64%
Oil, industrial, soy (partially hydrogenated ), palm, principal uses icings and fillings	28.343 g	28.34%
Oil, industrial, soy (partially hydrogenated) and cottonseed, principal use as a tortilla shortening	27.285 g	27.28%
Oil, industrial, canola (partially hydrogenated) oil for deep fat frying	22.789 g	22.79%
Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries	21.554 g	21.55%
Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy	18.97 g	18.97%
Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries	17.539 g	17.54%
Margarine-like, margarine-butter blend, soybean oil and butter	14.279 g	14.28%
Margarine, regular, 80% fat, composite, stick, with salt, with added vitamin D	14.187 g	14.19%
Margarine, regular, 80% fat, composite, stick, with salt	14.187 g	14.19%
Margarine, 80% fat, stick, includes regular and hydrogenated corn and soybean oils	14.187 g	14.19%
Margarine, margarine-type vegetable oil spread, 70% fat, soybean and partially hydrogenated soybean, stick	14.007 g	14.01%
Margarine-like, vegetable oil spread, 60% fat, stick, with salt	11.919 g	11.92%
Margarine-like, vegetable oil spread, 60% fat, stick, with salt, with added vitamin D	11.919 g	11.92%
Shortening, vegetable, household, composite	10.767 g	10.77%
Oil, industrial, soy (partially hydrogenated), principal uses popcorn and flavoring vegetables	10.013 g	10.01%
Shortening, industrial, soy (partially hydrogenated ) and corn for frying	9.746 g	9.75%
Oil, industrial, soy (partially hydrogenated), multiuse for non-dairy butter flavor	9.603 g	9.60%
Snacks, popcorn, microwave, regular (butter) flavor, made with partially hydrogenated oil	9.341 g	9.34%

Restaurant, Latino, chicken and rice, entree, prepared

Restaurant, Latino, chicken and rice, entree, prepared is a type of Restaurant Foods. The most significant nutrients in Restaurant, Latino, chicken and rice, entree, prepared are listed below.

Water	61.12 g	61.12%
Energy (calorie)	174 kcal
Energy (joule)	727 kJ
Protein	12.02 g	12.02%
Total lipid (fat)	5.06 g	5.06%
Ash	1.77 g	1.77%
Carbohydrate, by difference	20.03 g	20.03%
Fiber, total dietary	1.2 g	1.2%
Sugars, total	0.55 g	0.55%
Sucrose	0.13 g	0.13%
Glucose (dextrose)	0.21 g	0.21%
Fructose	0.21 g	0.21%
Lactose	0 g
Maltose	0 g
Galactose	0 g
Starch	17.76 g	17.76%
Calcium, Ca	18 mg	0.02%
Iron, Fe	0.95 mg
Magnesium, Mg	18 mg	0.02%
Phosphorus, P	122 mg	0.12%

Nutrients in Restaurant, Latino, chicken and rice, entree, prepared