Linolelaidic acid, 9E,12E-octadecadienoic, 18:2 trans trans in food, benefits and drawbacks

Raw pork tenderloin 0.01 g

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Raw ground pork (96% lean / 4% fat) 0.01 g

N/A

Roasted pork tenderloin 0.01 g

N/A

Crumbles ground pork (96% lean / 4% fat) 0.01 g

N/A

Raw pork top loin (boneless, chops) 0.02 g

N/A

Raw ground chicken 0.02 g

N/A

Broiled ground pork (96% lean / 4% fat) 0.02 g

N/A

Raw pork center rib (bone in, chops or roasts) 0.03 g

N/A

Roasted pork top loin (boneless, roasts) 0.03 g

N/A

Raw pork top loin (boneless, roasts) 0.03 g

N/A

Soybean oil 0.53 g

N/A

Canola oil 0.37 g

N/A

Roasted pork spareribs 0.10 g

N/A

Raw pork spareribs 0.08 g

N/A

Braised pork blade (steaks) 0.06 g

N/A

Crumbles ground pork (72% lean / 28% fat) 0.05 g

N/A

Broiled pork center rib (bone in, chops) 0.04 g

N/A

Raw pork blade (steaks) 0.04 g

N/A

Broiled ground pork (72% lean / 28% fat) 0.04 g

N/A

Broiled ground pork (84% lean / 16% fat) 0.04 g

N/A