A Little Info on Trans-Fat
I just noticed the USDA has put out some more Databases [to supplement their Nutrient DB.] One of those is a DB listing the Trans-Fat contents of various foods.
By percentage, Trans-Fat represents the greatest proportion of the following foods:
1) Chicken Bullion Cubes: 41.86%
2) Sweetened Corn and Oat Cereal w. Fruit-Flavored Pieces: 40.32%
3-7) Crackers (Saltine & Snack): 38.15-39.92%
8) Cookies, Vanilla Sandwich w. Creme Filling: 37.65%
9,10,13) Frozen French Fries: 36.19-37.37%
11) Refrigerated Biscuit Dough (High Fat): 38.46%
12) Chocolate Chip Cookie Dough (High Fat): 36.28%
14) Oil-Popped Popcorn: 35.24%
15) Beef Bullion Cubes: 34.49%
16,20) Fast Food French Fries: 34.16%, 32.51%
17) Shortening: 34.05%
18) Spread: 33.58%
19) Cookies, Chocolate Sandwich w. Creme Filling: 33.48%
By grams, the following foods are the highest in Trans-Fat:
1,2,8,9,11,12,14,17,19,22,24) Shortening: 12.98-32.55 (REGULAR), 20.84 (BUTTER FLAVORED)
3,7,16) Spread: 17.62-25.78
4-6,10,13,15,18,20,21,23) Stick Margarine: 13.02-22.58
25) Oil-Popped Popcorn: 12.37
Trans-Fat [Natural + Added] Content of Various Fats/Oils:
Olive Oil: 0.09g
Canola Oil: 0.16 - 0.22g
Sunflower Oil: 0.48g
Mayonaisse: 0.23 - 3.40g
French Dressing: 0.21 - 0.27g
Italian Dressing: 0.25 - 0.54g, 0.19g (REDUCED CALORIE)
Ranch Dressing: 3.71g (REGULAR,) 0.30-2.83g (REDUCED CALORIE)
Lard: 0.38 - 1.56g
Spread: 2.79 - 25.78g (REGULAR,) 9.09g (LIGHT,) 5.66g (EXTRA LIGHT)
Tub Margarine: 3.05 - 11.30g
Shortening: 10.68 - 32.55g, 20.84 (BUTTER FLAVORED)
Stick Margarine: 13.02 - 25.06g
Just a note, they tested various brands...many of which contained added Hydrogenated Oils. So, while it may list Ranch Dressing as 3.71g of Trans-Fat, that is only because the Brand they tested contained Hydrogenated Soybean Oil. Brands without Hydrogenated Oils should be much lower or completely TFA Free. They only tested one brand of Olive Oil, so the brand they tested may not have been Cold Pressed, which is belived to prevent the formation of Trans-Fats.
Last edited by cc48510 : Tue, Feb-17-04 at 12:09.
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