Ranked List Of 241 Foods With Linoelaidic Acid (18:2 t,t)

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Tortilla Chips contain linoelaidic acid (18:2 t,t)

Below we list 241 foods that contain linoelaidic acid (18:2 t,t). It's sorted from the food with the most amount to the food with the least amount.

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Foods Ranked 1 - 50 With Linoelaidic Acid (18:2 t,t)

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Rank	Food	per 100g	per Oz
1.	Soybean Oil (Salad Or Cooking)	533 mg	151.1 mg
2.	Canola Oil	365 mg	103.5 mg
3.	Corn & Canola Oil	334 mg	94.7 mg
4.	Broiled Frozen Ground Beef Patties	257 mg	72.9 mg
5.	Cooked Fresh Pork (With Added Solution, Composite Of Separable Fat)	211 mg	59.8 mg
6.	Turkey Frankfurter	208 mg	59 mg
7.	Corn-Based Puffs Or Twists (Extruded, Cheese-Flavor, Unenriched)	198 mg	56.1 mg
8.	Raw Fresh Pork (With Added Solution, Composite Of Separable Fat)	193 mg	54.7 mg
9.	Corn-Based Puffs Or Twists (Extruded, Cheese-Flavor)	192 mg	54.4 mg
10.	Unheated Cured Ham (Boneless, Pork, Separable Fat)	163 mg	46.2 mg
11.	Cooked Beef & Pork Salami	152 mg	43.1 mg
12.	Cooked Broiler-fryer (Rotisserie, Original Seasoning, Skin Only, Chicken)	138 mg	39.1 mg
13.	Heated Cured Ham (Boneless, Pork, Separable Fat)	137 mg	38.8 mg
14.	Tostada Shells (Corn)	131 mg	37.1 mg
15.	BBQ Broiler Skin (Rotisserie, Chicken)	110 mg	31.2 mg
16.	Grilled Chuck Shoulder Clod - Top Blade Steak (Beef, Grade: Choice, Meat & Fat, Trimmed To 0" Fat)	105 mg	29.8 mg
17.	Tortilla Chips (Nacho Cheese)	105 mg	29.8 mg
18.	Grilled Chuck Shoulder Clod - Top Blade Steak (Beef, Grade: All, Meat & Fat, Trimmed To 0" Fat)	103 mg	29.2 mg
19.	Grilled Chuck Shoulder Clod - Top Blade Steak (Beef, Grade: Select, Meat & Fat, Trimmed To 0" Fat)	99 mg	28.1 mg
20.	Tortilla Chips (Ranch-Flavor)	98 mg	27.8 mg
21.	Roasted Fresh Spare Ribs (Meat & Fat, Pork)	97 mg	27.5 mg
22.	Raw Fresh Spare Ribs (Meat & Fat, Pork)	84 mg	23.8 mg
23.	Raw Chuck Shoulder Clod - Top Blade Steak (Beef, Grade: Choice, Meat & Fat, Trimmed To 0" Fat)	78 mg	22.1 mg
24.	Dried Egg Yolk	76 mg	21.5 mg
25.	Raw Chuck Shoulder Clod - Top Blade Steak (Beef, Grade: All, Meat & Fat, Trimmed To 0" Fat)	76 mg	21.5 mg
26.	Smoked Link Sausage (Pork)	73 mg	20.7 mg
27.	Raw Chuck Shoulder Clod - Top Blade Steak (Beef, Grade: Select, Meat & Fat, Trimmed To 0" Fat)	71 mg	20.1 mg
28.	Raw Lamb (Intermuscular Fat, New Zealand Imported)	69 mg	19.6 mg
29.	Fritolay Sunchips Multigrain Snack (Original Flavor)	63 mg	17.9 mg
30.	Dried Whole Egg	60 mg	17 mg
31.	Grilled Chuck Shoulder Clod - Top & Center Steaks (Beef, Grade: Choice, Meat & Fat, Trimmed To 0" Fat)	58 mg	16.4 mg
32.	Egg Rolls (Assorted, Chinese Restaurant)	57 mg	16.2 mg
33.	Braised Fresh Boston Pork Butt Steak (Meat & Fat, Shoulder, Blade)	56 mg	15.9 mg
34.	Grilled Chuck Shoulder Clod - Top & Center Steaks (Beef, Grade: All, Meat & Fat, Trimmed To 0" Fat)	56 mg	15.9 mg
35.	Grilled Outside/Bottom Round Steak (Beef Round, Grade: Choice, Meat & Fat, Trimmed To 0" Fat)	55 mg	15.6 mg
36.	Braised Fresh Country-Style Pork Ribs (Loin, Meat & Fat)	54 mg	15.3 mg
37.	Braised Fresh Boston Pork Butt Steak (With Added Solution, Shoulder, Blade, Meat & Fat)	54 mg	15.3 mg
38.	Grilled Chuck Shoulder Clod - Tender (Beef, Grade: All, Medallion, Meat & Fat, Trimmed To 0" Fat)	53 mg	15 mg
39.	Grilled Knuckle/Tip Center Steak (Beef Round, Grade: Choice, Meat & Fat, Trimmed To 0" Fat)	52 mg	14.7 mg
40.	Grilled Chuck Shoulder Clod - Top & Center Steaks (Beef, Grade: Select, Meat & Fat, Trimmed To 0" Fat)	51 mg	14.5 mg
41.	Chicken Frankfurter	51 mg	14.5 mg
42.	Cooked Broiler-fryer Back (Rotisserie, Original Seasoning, Meat Only, Chicken)	50 mg	14.2 mg
43.	Grilled Knuckle/Tip Center Steak (Beef Round, Grade: All, Meat & Fat, Trimmed To 0" Fat)	49 mg	13.9 mg
44.	Cooked Ground Pork (72% Lean / 28% Fat, Crumbles)	49 mg	13.9 mg
45.	Pickled Pork Hocks	49 mg	13.9 mg
46.	Grilled Chuck Shoulder Clod - Tender (Beef, Grade: Choice, Medallion, Meat & Fat, Trimmed To 0" Fat)	49 mg	13.9 mg
47.	Grilled Outside/Bottom Round Steak (Beef Round, Grade: All, Meat & Fat, Trimmed To 0" Fat)	48 mg	13.6 mg
48.	Raw Knuckle/Tip Center Steak (Beef Round, Grade: Choice, Meat & Fat, Trimmed To 0" Fat)	47 mg	13.3 mg
49.	Raw Knuckle/Tip Center Steak (Beef Round, Grade: All, Meat & Fat, Trimmed To 0" Fat)	46 mg	13 mg
50.	Grilled Knuckle/Tip Center Steak (Beef Round, Grade: Select, Meat & Fat, Trimmed To 0" Fat)	45 mg	12.8 mg

Figure 1. Foods with linoelaidic acid (18:2 t,t) 1 to 50

Foods Ranked 51 - 100 With Linoelaidic Acid (18:2 t,t)

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Rank	Food	per 100g	per Oz
51.	Raw Knuckle/Tip Center Steak (Beef Round, Grade: Select, Meat & Fat, Trimmed To 0" Fat)	44 mg	12.5 mg
52.	Grilled Knuckle/Tip Side Steak (Beef Round, Grade: Choice, Meat & Fat, Trimmed To 0" Fat)	44 mg	12.5 mg
53.	Raw Chuck Shoulder Clod - Tender (Beef, Grade: Choice, Medallion, Meat & Fat, Trimmed To 0" Fat)	43 mg	12.2 mg
54.	Raw Chuck Shoulder Clod - Tender (Beef, Grade: Select, Medallion, Meat & Fat, Trimmed To 0" Fat)	42 mg	11.9 mg
55.	Raw Outside/Bottom Round Steak (Beef Round, Grade: Choice, Meat & Fat, Trimmed To 0" Fat)	41 mg	11.6 mg
56.	Cooked Broiler-fryer Thigh (Rotisserie, Original Seasoning, Meat Only, Chicken)	41 mg	11.6 mg
57.	Braised Fresh Country-Style Pork Ribs (Loin, Meat Only)	41 mg	11.6 mg
58.	Raw Intermuscular Fat (Beef, New Zealand Imported)	40 mg	11.3 mg
59.	Cooked Subcutaneous Fat (Lamb, New Zealand Imported)	40 mg	11.3 mg
60.	Broiled Fresh Pork Center Rib Chops (Loin, Meat & Fat, Bone-In)	40 mg	11.3 mg
61.	Raw Fresh Boston Pork Butt Steak (Meat & Fat, Shoulder, Blade)	40 mg	11.3 mg
62.	Braised Fresh Boston Pork Butt Steak (Meat Only, Shoulder, Blade)	40 mg	11.3 mg
63.	Raw Subcutaneous Beef Fat (New Zealand Imported)	40 mg	11.3 mg
64.	Pan-Broiled Ground Pork (72% Lean / 28% Fat)	40 mg	11.3 mg
65.	Raw Chuck Shoulder Clod - Tender (Beef, Grade: All, Medallion, Meat & Fat, Trimmed To 0" Fat)	40 mg	11.3 mg
66.	Raw Chuck Shoulder Clod - Top & Center Steaks (Beef, Grade: Choice, Meat & Fat, Trimmed To 0" Fat)	40 mg	11.3 mg
67.	Raw Chuck Shoulder Clod - Top & Center Steaks (Beef, Grade: All, Meat & Fat, Trimmed To 0" Fat)	40 mg	11.3 mg
68.	Raw Fresh Pork Top Loin Chops (With Added Solution, Boneless, Loin, Meat & Fat)	39 mg	11.1 mg
69.	Raw Chuck Shoulder Clod - Top & Center Steaks (Beef, Grade: Select, Meat & Fat, Trimmed To 0" Fat)	38 mg	10.8 mg
70.	Raw Subcutaneous Fat (Lamb, New Zealand Imported)	38 mg	10.8 mg
71.	Grilled Knuckle/Tip Side Steak (Beef Round, Grade: All, Meat & Fat, Trimmed To 0" Fat)	38 mg	10.8 mg
72.	Pan-Broiled Ground Pork (84% Lean / 16% Fat)	37 mg	10.5 mg
73.	Fresh Boston Pork Butt Steak (With Added Solution Braised, Shoulder, Blade, Meat Only)	37 mg	10.5 mg
74.	Raw Outside/Bottom Round Steak (Beef Round, Grade: All, Meat & Fat, Trimmed To 0" Fat)	37 mg	10.5 mg
75.	Cooked Subcutaneous Beef Fat (New Zealand Imported)	36 mg	10.2 mg
76.	Raw Fresh Boston Pork Butt Steak (With Added Solution, Shoulder, Blade, Meat & Fat)	36 mg	10.2 mg
77.	Raw Knuckle/Tip Side Steak (Beef Round, Grade: Choice, Meat & Fat, Trimmed To 0" Fat)	35 mg	9.9 mg
78.	Grilled Chuck Shoulder Clod - Tender (Beef, Grade: Select, Medallion, Meat & Fat, Trimmed To 0" Fat)	34 mg	9.6 mg
79.	Roasted Fresh Pork Sirloin Roasts (Loin, Meat & Fat, Bone-In)	34 mg	9.6 mg
80.	Broiled Fresh Pork Center Loin Chops (Loin, Meat & Fat, Bone-In)	33 mg	9.4 mg
81.	Grilled Outside/Bottom Round Steak (Beef Round, Grade: Select, Meat & Fat, Trimmed To 0" Fat)	33 mg	9.4 mg
82.	Cooked Broiler-fryer Wing (Rotisserie, Original Seasoning, Meat Only, Chicken)	33 mg	9.4 mg
83.	Cooked Ground Pork (84% Lean / 16% Fat, Crumbles)	32 mg	9.1 mg
84.	Raw Knuckle/Tip Side Steak (Beef Round, Grade: All, Meat & Fat, Trimmed To 0" Fat)	32 mg	9.1 mg
85.	Cooked Top Round Steak (Buffalo, Free Range, Shoshone Bannock)	31 mg	8.8 mg
86.	Cooked Ground Elk Patties (Free Range, Shoshone Bannock)	31 mg	8.8 mg
87.	Pan-Browned Ground Chicken (Crumbles)	31 mg	8.8 mg
88.	Cooked Intermuscular Fat (Beef, New Zealand Imported)	30 mg	8.5 mg
89.	Raw Fresh Pork Center Loin Chops (Loin, Meat & Fat, Bone-In)	30 mg	8.5 mg
90.	Pickled Cured Pork Feet	30 mg	8.5 mg
91.	Broiled Fresh Pork Top Loin Chops (Boneless, Loin, Meat & Fat)	30 mg	8.5 mg
92.	Cooked Lamb (Intermuscular Fat, New Zealand Imported)	29 mg	8.2 mg
93.	Raw Egg Yolk (Frozen, Pasteurized)	29 mg	8.2 mg
94.	Raw Ground Pork (84% Lean / 16% Fat)	29 mg	8.2 mg
95.	Roasted Fresh Pork Top Loin Roasts (Boneless, Loin, Meat & Fat)	28 mg	7.9 mg
96.	Raw Fresh Pork Top Loin Roasts (Boneless, Loin, Meat & Fat)	28 mg	7.9 mg
97.	Raw Fresh Pork Sirloin Chops Or Roasts (Loin, Meat & Fat, Bone-In)	28 mg	7.9 mg
98.	Cooked Fresh Pork (Meat & Fat, Composite Of Trimmed Retail Cuts, Leg, Loin, Shoulder, & Spareribs)	28 mg	7.9 mg
99.	Raw Outside/Bottom Round Steak (Beef Round, Grade: Select, Meat & Fat, Trimmed To 0" Fat)	28 mg	7.9 mg
100.	Raw Knuckle/Tip Side Steak (Beef Round, Grade: Select, Meat & Fat, Trimmed To 0" Fat)	26 mg	7.4 mg

Figure 2. Foods with linoelaidic acid (18:2 t,t) 51 to 100

Foods Ranked 101 - 150 With Linoelaidic Acid (18:2 t,t)

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Rank	Food	per 100g	per Oz
101.	BBQ Broiler Back (Rotisserie, Meat & Skin, Chicken)	26 mg	7.4 mg
102.	Grilled Knuckle/Tip Side Steak (Beef Round, Grade: Select, Meat & Fat, Trimmed To 0" Fat)	26 mg	7.4 mg
103.	Raw Fresh Country-Style Pork Ribs (Loin, Meat & Fat)	25 mg	7.1 mg
104.	Raw Fresh Pork (Meat & Fat, Composite Of Trimmed Retail Cuts, Loin & Shoulder Blade)	25 mg	7.1 mg
105.	Raw Fresh Pork Center Rib Chops Or Roasts (Loin, Meat & Fat, Bone-In)	25 mg	7.1 mg
106.	Cooked Broiler-fryer Drumsticks (Rotisserie, Original Seasoning, Meat Only, Chicken)	24 mg	6.8 mg
107.	Broiled Fresh Pork Center Rib Chops (Loin, Meat Only, Bone-In)	23 mg	6.5 mg
108.	Roasted Heated Cured Ham (Meat & Fat, Pork, Rump, Bone-In)	23 mg	6.5 mg
109.	Heated Cured Ham (Meat & Fat, Pork, Slice, Bone-In, Pan-Broil)	23 mg	6.5 mg
110.	Raw Top Round Steak (Buffalo, Free Range, Shoshone Bannock)	23 mg	6.5 mg
111.	Roasted Fresh Pork Sirloin Roasts (Loin, Meat Only, Bone-In)	22 mg	6.2 mg
112.	Raw Ground Chicken	22 mg	6.2 mg
113.	Frozen Raw Whole Egg (Pasteurized, Includes USDA Food Distr. Program)	22 mg	6.2 mg
114.	Pan-Broiled Ground Pork (96% Lean / 4% Fat)	22 mg	6.2 mg
115.	Cooked Elk Eye Of Round Roast (Free Range, Shoshone Bannock)	21 mg	6 mg
116.	Raw Fresh Pork Top Loin Chops (Boneless, Loin, Meat & Fat)	20 mg	5.7 mg
117.	Unheated Cured Ham (Boneless, Meat & Fat, Pork, Whole, Ham With Water Added)	20 mg	5.7 mg
118.	Raw Fresh Pork (Composite Of Trimmed Leg, Loin, Shoulder, & Spareribs, Meat & Fat, Includes Cuts To Be Cured)	20 mg	5.7 mg
119.	Cooked Fresh Pork (Meat & Fat, Composite Of Trimmed Retail Cuts, Loin & Shoulder Blade)	19 mg	5.4 mg
120.	Broiled Fresh Pork Center Loin Chops (Loin, Meat Only, Bone-In)	19 mg	5.4 mg
121.	Broiled Fresh Pork Top Loin Chops (Boneless, Loin, Meat Only)	19 mg	5.4 mg
122.	Roasted Fresh Pork Top Loin Roasts (Boneless, Loin, Meat Only)	19 mg	5.4 mg
123.	McDonald's Hotcakes (Plain)	18 mg	5.1 mg
124.	Ground Raw Elk (Free Range, Shoshone Bannock)	18 mg	5.1 mg
125.	Unheated Cured Ham With Natural Juices (Boneless, Meat & Fat, Spiral Slice, Pork)	18 mg	5.1 mg
126.	Roasted Heated Cured Ham & Water Product (Boneless, Meat & Fat, Pork, Whole)	17 mg	4.8 mg
127.	Roasted Heated Cured Ham & Water Product (Boneless, Meat Only, Pork, Whole)	17 mg	4.8 mg
128.	Roasted Heated Cured Ham & Water Product (Meat Only, Pork, Shank, Bone-In)	17 mg	4.8 mg
129.	Roasted Heated Cured Ham & Water Product (Meat Only, Pork, Rump, Bone-In)	16 mg	4.5 mg
130.	Raw Fresh Country-Style Pork Ribs (Loin, Meat Only)	16 mg	4.5 mg
131.	Raw Lamb Flap (Boneless, Meat & Fat, New Zealand Imported)	16 mg	4.5 mg
132.	Unheated Cured Ham (Boneless, Meat Only, Pork, Whole, Ham With Water Added)	16 mg	4.5 mg
133.	Raw Elk Eye Of Round Roast (Free Range, Shoshone Bannock)	16 mg	4.5 mg
134.	Unheated Cured Ham & Water Product (Meat Only, Pork, Shank, Bone-In)	16 mg	4.5 mg
135.	Heated Cured Ham (Meat Only, Pork, Slice, Bone-In, Pan-Broil, Ham With Water Added)	16 mg	4.5 mg
136.	Raw Fresh Boston Pork Butt Steak (Meat Only, Shoulder, Blade)	15 mg	4.3 mg
137.	Heated Cured Ham (Boneless, Meat & Fat, Pork, Slice, Pan-Broil, Ham With Water Added)	15 mg	4.3 mg
138.	Raw Lamb Loin Chops (Meat & Fat, New Zealand Imported)	14 mg	4 mg
139.	Heated Cured Ham & Water Product (Boneless, Meat & Fat, Pork, Slice, Pan-Broil)	14 mg	4 mg
140.	Unheated Cured Ham & Water Product (Boneless, Meat & Fat, Pork, Whole)	14 mg	4 mg
141.	Heated Cured Ham & Water Product (Boneless, Meat Only, Pork, Slice, Pan-Broil)	14 mg	4 mg
142.	Roasted Heated Cured Ham With Natural Juices (Meat Only, Rump, Bone-In, Pork)	14 mg	4 mg
143.	Braised Navel End Brisket (Beef, New Zealand Imported, Meat & Fat)	14 mg	4 mg
144.	Raw Square-Cut Lamb Shoulder (Meat & Fat, New Zealand Imported)	14 mg	4 mg
145.	Raw Fresh Boston Pork Butt Steak (With Added Solution, Shoulder, Blade, Meat Only)	14 mg	4 mg
146.	Broiled Fresh Pork Top Loin Chops (With Added Solution, Boneless, Loin, Meat & Fat)	14 mg	4 mg
147.	Roasted Heated Cured Ham (Meat Only, Pork, Rump, Bone-In, Ham With Water Added)	14 mg	4 mg
148.	Unheated Cured Ham & Water Product (Meat Only, Pork, Slice, Bone-In)	14 mg	4 mg
149.	Cooked Ground Pork (96% Lean / 4% Fat, Crumbles)	14 mg	4 mg
150.	Roasted Heated Cured Ham (Meat Only, Pork, Shank, Bone-In, Ham With Water Added)	14 mg	4 mg

Figure 3. Foods with linoelaidic acid (18:2 t,t) 101 to 150

Foods Ranked 151 - 200 With Linoelaidic Acid (18:2 t,t)

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Rank	Food	per 100g	per Oz
151.	Roasted Fresh Pork Tenderloin (Loin, Meat & Fat)	14 mg	4 mg
152.	Raw Fresh Pork Tenderloin (Loin, Meat & Fat)	13 mg	3.7 mg
153.	Raw Navel End Brisket (Beef, New Zealand Imported, Meat & Fat)	13 mg	3.7 mg
154.	Roasted Heated Cured Ham With Natural Juices (Meat Only, Shank, Bone-In, Pork)	13 mg	3.7 mg
155.	Raw Fresh Pork Center Rib Chops Or Roasts (Loin, Meat Only, Bone-In)	13 mg	3.7 mg
156.	Roasted Heated Cured Ham (Boneless, Meat & Fat, Pork, Whole, Ham With Water Added)	13 mg	3.7 mg
157.	Unheated Cured Ham (Meat Only, Pork, Rump, Bone-In, Ham With Water Added)	13 mg	3.7 mg
158.	Raw Square-Cut Lamb Shoulder Chops (Meat & Fat, New Zealand Imported)	13 mg	3.7 mg
159.	Heated Cured Ham & Water Product (Meat Only, Pork, Slice, Bone-In, Pan-Broil)	13 mg	3.7 mg
160.	Unheated Cured Ham & Water Product (Boneless, Meat Only, Pork, Whole)	13 mg	3.7 mg
161.	Raw Ground Pork (96% Lean / 4% Fat)	13 mg	3.7 mg
162.	Heated Cured Ham (Boneless, Meat Only, Pork, Slice, Pan-Broil, Ham With Water Added)	13 mg	3.7 mg
163.	Roasted Fresh Pork Tenderloin (With Added Solution, Loin, Meat & Fat)	13 mg	3.7 mg
164.	Heated Cured Ham (Meat Only, Pork, Slice, Bone-In, Pan-Broil)	13 mg	3.7 mg
165.	Raw Fresh Pork Top Loin Roasts (Boneless, Loin, Meat Only)	12 mg	3.4 mg
166.	Unheated Cured Ham (Meat Only, Pork, Slice, Bone-In)	12 mg	3.4 mg
167.	Unheated Cured Ham With Natural Juices (Meat Only, Rump, Bone-In, Pork)	12 mg	3.4 mg
168.	Roasted Fresh Pork Tenderloin (Loin, Meat Only)	12 mg	3.4 mg
169.	Braised Lamb Flap (Boneless, Meat & Fat, New Zealand Imported)	12 mg	3.4 mg
170.	Raw Lamb Loin Saddle (Meat & Fat, New Zealand Imported)	12 mg	3.4 mg
171.	Raw Rolled & Netted Lamb Shoulder (Boneless, Meat & Fat, New Zealand Imported)	12 mg	3.4 mg
172.	Roasted Fresh Pork Tenderloin (With Added Solution, Loin, Meat Only)	11 mg	3.1 mg
173.	Cooked Fresh Pork (Meat Only, Composite Of Trimmed Retail Cuts, Leg, Loin, & Shoulder)	11 mg	3.1 mg
174.	Raw Fresh Pork Tenderloin (With Added Solution, Loin, Meat & Fat)	11 mg	3.1 mg
175.	Slow Roasted Rolled & Netted Lamb Shoulder (Boneless, Meat & Fat, New Zealand Imported)	11 mg	3.1 mg
176.	Roasted Heated Cured Ham (Meat Only, Pork, Shank, Bone-In)	11 mg	3.1 mg
177.	Unheated Cured Ham & Water Product (Meat Only, Pork, Rump, Bone-In)	11 mg	3.1 mg
178.	Unheated Cured Ham With Natural Juices (Boneless, Meat Only, Spiral Slice, Pork)	10 mg	2.8 mg
179.	Fast Fried Lamb Loin Chops (Meat & Fat, New Zealand Imported)	10 mg	2.8 mg
180.	Roasted Heated Cured Ham (Boneless, Meat Only, Pork, Whole, Ham With Water Added)	10 mg	2.8 mg
181.	Raw Fresh Pork Center Loin Chops (Loin, Meat Only, Bone-In)	10 mg	2.8 mg
182.	Unheated Cured Ham With Natural Juices (Meat Only, Shank, Bone-In, Pork)	9 mg	2.6 mg
183.	Heated Cured Ham With Natural Juices (Boneless, Meat & Fat, Slice, Pan-Broil, Pork)	9 mg	2.6 mg
184.	Heated Cured Ham With Natural Juices (Boneless, Meat Only, Slice, Pan-Broil, Pork)	9 mg	2.6 mg
185.	Unheated Cured Ham (Meat Only, Pork, Slice, Bone-In, Ham With Water Added)	9 mg	2.6 mg
186.	Roasted Heated Cured Ham With Natural Juices (Boneless, Meat & Fat, Spiral Slice, Pork)	9 mg	2.6 mg
187.	Raw Fresh Pork Sirloin Chops Or Roasts (Loin, Meat Only, Bone-In)	9 mg	2.6 mg
188.	Unheated Cured Ham (Meat Only, Pork, Shank, Bone-In)	9 mg	2.6 mg
189.	Raw Lamb Neck Chops (Meat & Fat, New Zealand Imported)	8 mg	2.3 mg
190.	Unheated Cured Ham (Meat Only, Pork, Rump, Bone-In)	8 mg	2.3 mg
191.	Raw Fresh Pork Tenderloin (Loin, Meat Only)	8 mg	2.3 mg
192.	Fast Roasted Lamb Loin Saddle (Meat & Fat, New Zealand Imported)	8 mg	2.3 mg
193.	Raw Beef Striploin (Meat & Fat, New Zealand Imported)	8 mg	2.3 mg
194.	Raw Lamb Rack (Meat & Fat, Partly Frenched, New Zealand Imported)	8 mg	2.3 mg
195.	Raw Lamb Leg Chop/Steak (Meat & Fat, New Zealand Imported, Bone-In)	8 mg	2.3 mg
196.	Slow Roasted Square-Cut Lamb Shoulder (Meat & Fat, New Zealand Imported)	8 mg	2.3 mg
197.	Unheated Cured Ham With Natural Juices (Boneless, Meat Only, Whole, Pork)	8 mg	2.3 mg
198.	Roasted Heated Cured Ham (Meat Only, Pork, Rump, Bone-In)	8 mg	2.3 mg
199.	Raw Fresh Pork Tenderloin (Loin, Meat Only, Enhanced)	7 mg	2 mg
200.	Raw Beef Composite Of Trimmed Retail Cuts (Grade: Choice, Meat & Fat, Trimmed To 0" Fat)	7 mg	2 mg

Figure 4. Foods with linoelaidic acid (18:2 t,t) 151 to 200

Foods Ranked 201 - 241 With Linoelaidic Acid (18:2 t,t)

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Use the ToC button in the upper right to easily jump between sections.

Rank	Food	per 100g	per Oz
201.	Roasted Heated Cured Ham With Natural Juices (Boneless, Meat & Fat, Whole, Pork)	7 mg	2 mg
202.	Heated Cured Ham With Natural Juices (Meat Only, Slice, Bone-In, Pan-Broil, Pork)	7 mg	2 mg
203.	Raw Fresh Pork Top Loin Chops (Boneless, Loin, Meat Only)	7 mg	2 mg
204.	Unheated Cured Ham (Meat Only, Pork, Shank, Bone-In, Ham With Water Added)	6 mg	1.7 mg
205.	Braised Square-Cut Lamb Shoulder Chops (Meat & Fat, New Zealand Imported)	6 mg	1.7 mg
206.	Fast Fried Beef Striploin (Meat & Fat, New Zealand Imported)	6 mg	1.7 mg
207.	Raw Lamb Fore-Shank (Meat & Fat, New Zealand Imported)	6 mg	1.7 mg
208.	Roasted Heated Cured Ham With Natural Juices (Boneless, Meat Only, Whole, Pork)	6 mg	1.7 mg
209.	Fast Roasted Lamb Rack (Meat & Fat, Partly Frenched, New Zealand Imported)	5 mg	1.4 mg
210.	Raw Beef Composite Of Trimmed Retail Cuts (Grade: All, Meat & Fat, Trimmed To 0" Fat)	5 mg	1.4 mg
211.	Raw Beef Composite Of Trimmed Retail Cuts (Grade: Select, Meat Only, Trimmed To 0" Fat)	5 mg	1.4 mg
212.	Roasted Heated Cured Ham With Natural Juices (Boneless, Meat Only, Spiral Slice, Pork, Meat Only)	5 mg	1.4 mg
213.	Raw Lamb Hind-Shank (Meat & Fat, New Zealand Imported)	5 mg	1.4 mg
214.	Slow Roasted Rolled & Netted Lamb Shoulder (Boneless, Meat Only, New Zealand Imported)	5 mg	1.4 mg
215.	Unheated Cured Ham With Natural Juices (Meat Only, Slice, Bone-In, Pork)	5 mg	1.4 mg
216.	Cooked Beef Composite Of Trimmed Retail Cuts (Grade: Select, Meat Only, Trimmed To 0" Fat)	5 mg	1.4 mg
217.	Raw Beef Composite Of Trimmed Retail Cuts (Grade: Select, Meat & Fat, Trimmed To 0" Fat)	5 mg	1.4 mg
218.	Fast Fried Lamb Leg Chop/Steak (Meat & Fat, New Zealand Imported, Bone-In)	4 mg	1.1 mg
219.	Raw Beef Cube Roll (New Zealand Imported, Meat & Fat)	4 mg	1.1 mg
220.	Broiled Pork Leg Cap Steak (Boneless, Meat & Fat, Loin)	4 mg	1.1 mg
221.	Braised Lamb Hind-Shank (Meat & Fat, New Zealand Imported)	4 mg	1.1 mg
222.	Raw Chuck Eye Roll (Beef, New Zealand Imported, Meat & Fat)	4 mg	1.1 mg
223.	Braised Lamb Neck Chops (Meat & Fat, New Zealand Imported)	4 mg	1.1 mg
224.	Slow Roasted Tunnel-Boned Lamb Leg (Meat & Fat, New Zealand Imported, Chump Off, Shank Off)	4 mg	1.1 mg
225.	Raw Lamb Rack (Meat & Fat, Fully Frenched, New Zealand Imported)	3 mg	0.9 mg
226.	Braised Point End Brisket (Beef, New Zealand Imported, Meat & Fat)	3 mg	0.9 mg
227.	Broiled Petite Tender Pork Shoulder (Boneless, Meat & Fat)	3 mg	0.9 mg
228.	Fast Roasted Beef Cube Roll (New Zealand Imported, Meat & Fat)	3 mg	0.9 mg
229.	Fast Roasted Bolar Blade (Beef, New Zealand Imported, Meat & Fat)	3 mg	0.9 mg
230.	Raw Beef Flat (Meat & Fat, New Zealand Imported)	2 mg	0.6 mg
231.	Braised Hind Shin (Beef, New Zealand Imported, Meat & Fat)	2 mg	0.6 mg
232.	Braised Beef Flat (Meat & Fat, New Zealand Imported)	2 mg	0.6 mg
233.	Fast Roasted Lamb Rack (Meat & Fat, Fully Frenched, New Zealand Imported)	2 mg	0.6 mg
234.	Raw Oyster Blade (Beef, New Zealand Imported, Meat & Fat)	2 mg	0.6 mg
235.	Raw Beef Kidney (New Zealand Imported, Variety Meats & By-Products)	2 mg	0.6 mg
236.	Broiled Pork Shoulder Breast (Boneless, Meat & Fat)	2 mg	0.6 mg
237.	Raw Hind Shin (Beef, New Zealand Imported, Meat & Fat)	2 mg	0.6 mg
238.	Raw Beef Composite Of Trimmed Retail Cuts (Grade: Choice, Meat Only, Trimmed To 0" Fat)	2 mg	0.6 mg
239.	Raw Flank (Beef, Meat & Fat, New Zealand Imported)	1 mg	0.3 mg
240.	Braised Flank (Beef, Meat & Fat, New Zealand Imported)	1 mg	0.3 mg
241.	Raw Beef Eye Round (Meat & Fat, New Zealand Imported)	1 mg	0.3 mg

Figure 5. Foods with linoelaidic acid (18:2 t,t) 201 to 241

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Ranked List Of 241 Foods With Linoelaidic Acid (18:2 t,t)

Table of Contents

Foods Ranked 1 - 50 With Linoelaidic Acid (18:2 t,t)

Foods Ranked 51 - 100 With Linoelaidic Acid (18:2 t,t)

Foods Ranked 101 - 150 With Linoelaidic Acid (18:2 t,t)

Foods Ranked 151 - 200 With Linoelaidic Acid (18:2 t,t)

Foods Ranked 201 - 241 With Linoelaidic Acid (18:2 t,t)