Seeds, Soybeans, Whole Grains [in large amounts,] Grain Germs, Vegetable/Grain Oils [Corn, Sunflower, Soybean, Vegetable, etc...,] and Liquid/Soft Margarines. Any of these products preceded by the words "Hi-Oleic" means that the plant has been bred to produce a greater amount of Oleic Acid. That usually means that Hi-Oleic varieties are much lower in Omega 6s than their Low-Oleic cousins. On a side note, Trans-Fats [Hard Margarines and Vegetable Shortenings] are worse than Omega-6s, so you will want to avoid them also.

Primarily Omega 3 -- Cold Water Fish, Fish Oils, Flaxseeds, and Flaxseed Oil
Primarily Omega 6 -- Sunflower Seeds, Wheat Germ, Corn Oil, Soybean Oil, Vegetable Oil, Sunflower Oil, and Liquid Margarine.
Saturated/Monounsaturated -- Beef, Pork, Lard, and Bacon
Primarily Saturated -- Butter, Cream, Dairy Milk, Coconut Oil, and Coconut Milk
Primarily Monounsaturated -- Some Warmer Water Fish, Avocadoes, Olives, Nuts, Peanuts, Pretty much Anything "Hi-Oleic," Olive Oil, Peanut Oil, Avocado Oil, and Canola Oil.
Primarily Trans-Fat* -- Crackers, Hydrogenated Oils, Cool Whip, and Non-Dairy Creamer
Trans-Fat/Omega-6 -- Most Commercially Fried/Baked/Packaged Foods, Tub and Stick Margarines [other than Olive and Canola Based,] Vegetable Shortening, Crisco, and Partially Hydrogenated Oils
Trans-Fat/Saturated/Omega-6 -- Meat/Vegetable Shortenings
Trans-Fat/Monounsaturated -- Canola and Olive Oil Based Margarines, and Peanut Butter [other than those specifically marked "Natural"]

*Actually most of these would be better described as ALL or 100% Trans-Fat. Hydrogenated Oils are 100% Trans-Fat. Crackers, Cool Whip, and many Non-Dairy Creamers are made with Fully Hydrogenated or 100% Trans-Fat Oils...meaning that ALL [or 99.9%] of the fat content comes from Trans-Fat. In fact, Cool Whip and Non-Dairy Creamers are basically nothing more than a blend of Trans-Fat [Full Hydrogenated Oils] and Corn Syrup.