Nutrition · g per 100 g
Trans Fat
Industrial trans fats from partial hydrogenation are largely restricted; small amounts of natural ruminant trans fats appear in dairy and beef. Labels aim near zero for artificial trans.
Highest in Trans Fat
Top 10 ingredients (per 100 g edible portion).
- Mono and Diglycerides 0.5 g
- DATEM 0.4 g
- High Acid DATEM 0.4 g
- Powdered DATEM 0.4 g
- Acid Set Curd 0.3 g
- Acid Whey 0.3 g
- Buffalo Butter 0.3 g
- Buffalo Cream 0.3 g
- Buffalo Curd 0.3 g
- Buffalo Kefir 0.3 g
Lowest in Trans Fat
Bottom 10 among ingredients with a recorded amount.
- White Egg 0.01 g
- Blood Hare 0.05 g
- Blood Pork 0.05 g
- Back Chicken 0.1 g
- Back Turkey 0.1 g
- Chicken Bone 0.1 g
- Duck Bone 0.1 g
- Emu Bone 0.1 g
- Goose Bone 0.1 g
- Grouse Bone 0.1 g