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18:0, Octadecanoic, Stearic

Entries containing "18:0, Octadecanoic, Stearic", sorted on amount per 100 gram:

Food KCal Fat Carb. Protein 18:0, Octadecanoic, Stearic
Lamb, New Zealand, imported, frozen, composite of trimmed retail cuts, separable lean and fat, raw 277 g 22.7 g - 16.7 g 4.560 g
Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/2" fat, prime, cooked, broiled 425 g 37.7 g - 19.9 g 4.540 g
Beef, rib, shortribs, separable lean and fat, choice, raw 388 g 36.2 g - 14.4 g 4.540 g
Oil, vegetable, sunflower, linoleic, (approx. 65%) 884 g 100 g - - 4.500 g
Puff pastry, frozen, ready-to-bake 551 g 38.1 g 45.1 g 7.3 g 4.494 g
Cream, fluid, heavy whipping 345 g 37 g 2.8 g 2.1 g 4.484 g
Beef, cured, breakfast strips, cooked 449 g 34.4 g 1.4 g 31.3 g 4.480 g
Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/2" fat, prime, raw 383 g 35.2 g - 15.4 g 4.450 g
Oil, soybean, salad or cooking 884 g 100 g - - 4.435 g
Vegetable oil-butter spread, reduced calorie, tub, salted 450 g 50 g 1 g 1 g 4.435 g
Lamb, new zealand, imported, frozen, loin, separable lean and fat, trimmed to 1/8" fat, raw 273 g 22.1 g - 17.2 g 4.430 g
Lamb, New Zealand, imported, frozen, shoulder, whole (arm and blade), separable lean and fat, raw 272 g 22.2 g - 16.7 g 4.420 g
Pork, cured, bacon, cooked, baked 548 g 43.3 g 1.4 g 35.7 g 4.411 g
Blood sausage 379 g 34.5 g 1.3 g 14.6 g 4.410 g
Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/2" fat, prime, cooked, roasted 425 g 36.9 g - 21.5 g 4.410 g
Candies, milk chocolate coated raisins 390 g 14.8 g 68.4 g 4.1 g 4.403 g
Oil, vegetable, tomatoseed 884 g 100 g - - 4.400 g
Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/4" fat, prime, cooked, broiled 413 g 36.2 g - 20.3 g 4.380 g
Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/4" fat, prime, raw 377 g 34.5 g - 15.5 g 4.360 g
Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/2" fat, prime, cooked, roasted 420 g 36.3 g - 21.8 g 4.350 g
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