Entries containing "20:2 n-6 c,c, Eicosadienoic", sorted on amount per 100 gram:
|
Food
|
KCal
|
Fat
|
Carb.
|
Protein
|
20:2 n-6 c,c, Eicosadienoic
|
|
Pork, cured, ham -- water added, whole, boneless, separable lean only, unheated
|
110
|
g
|
4.0
|
g
|
1.2
|
g
|
17.3
|
g
|
0.019
|
g
|
|
|
Pork, fresh, loin, top loin (roasts), boneless, separable lean only, cooked, roasted
|
173
|
g
|
6.3
|
g
|
-
|
|
27.2
|
g
|
0.019
|
g
|
|
POPEYES, Fried Chicken, Spicy, Wing, meat and skin with breading, analyzed prior to January 2007
|
351
|
g
|
24.8
|
g
|
11.7
|
g
|
20.2
|
g
|
0.019
|
g
|
|
Chicken, broilers or fryers, giblets, cooked, simmered
|
158
|
g
|
4.5
|
g
|
0.4
|
g
|
27.2
|
g
|
0.019
|
g
|
|
Turkey sausage, fresh, cooked
|
196
|
g
|
10.4
|
g
|
-
|
|
23.9
|
g
|
0.018
|
g
|
|
|
Pork, cured, ham and water product, slice, bone-in, separable lean only, unheated
|
103
|
g
|
3.8
|
g
|
2.8
|
g
|
14.5
|
g
|
0.018
|
g
|
|
Frybread, made with lard (Navajo)
|
330
|
g
|
12.2
|
g
|
48.3
|
g
|
6.7
|
g
|
0.018
|
g
|
|
|
Pork, cured, ham with natural juices, shank, bone-in, separable lean only, heated, roasted
|
145
|
g
|
5.0
|
g
|
0.0
|
g
|
25.0
|
g
|
0.018
|
g
|
|
|
Chicken, liver, all classes, cooked, pan-fried
|
172
|
g
|
6.4
|
g
|
1.1
|
g
|
25.8
|
g
|
0.018
|
g
|
|
|
Pork, fresh, enhanced, shoulder, (Boston butt), blade (steaks), separable lean only, raw
|
122
|
g
|
5.4
|
g
|
0.2
|
g
|
18.3
|
g
|
0.018
|
g
|
|
|
Pork, cured, ham -- water added, whole, boneless, separable lean only, heated, roasted
|
117
|
g
|
4.4
|
g
|
1.4
|
g
|
18.0
|
g
|
0.018
|
g
|
|
KENTUCKY FRIED CHICKEN, Fried Chicken, ORIGINAL RECIPE, Skin and Breading, analyzed prior to January 2007
|
379
|
g
|
29.0
|
g
|
17.3
|
g
|
12.2
|
g
|
0.018
|
g
|
|
|
Fish, whitefish, eggs (Alaska Native)
|
104
|
g
|
2.9
|
g
|
4.9
|
g
|
14.7
|
g
|
0.018
|
g
|
|
BURGER KING, CHICKEN TENDERS
|
289
|
g
|
16.7
|
g
|
17.4
|
g
|
17.3
|
g
|
0.017
|
g
|
|
Veal, variety meats and by-products, thymus, cooked, braised
|
125
|
g
|
3.1
|
g
|
-
|
|
22.7
|
g
|
0.017
|
g
|
|
DOMINO'S 14" EXTRAVAGANZZA FEAST Pizza, Classic Hand-Tossed Crust
|
244
|
g
|
11.1
|
g
|
25.7
|
g
|
10.3
|
g
|
0.017
|
g
|
|
|
Pork, fresh, enhanced, loin, top loin (chops), boneless, separable lean and fat, cooked, broiled
|
142
|
g
|
4.9
|
g
|
0.0
|
g
|
24.5
|
g
|
0.017
|
g
|
|
|
POPEYES, Fried Chicken, Spicy, Thigh, meat and skin with breading, analyzed prior to January 2007
|
305
|
g
|
21.6
|
g
|
8.8
|
g
|
19.0
|
g
|
0.017
|
g
|
|
|
POPEYES, Fried Chicken, Mild, Thigh, meat and skin with breading, analyzed prior to January 2007
|
310
|
g
|
21.7
|
g
|
9.9
|
g
|
18.6
|
g
|
0.017
|
g
|
|
Margarine, margarine-like vegetable oil spread, 67-70% fat, tub
|
606
|
g
|
68.3
|
g
|
0.6
|
g
|
0.1
|
g
|
0.017
|
g
|