Foods Highest in Fatty acids, total trans

FDA labeling rules →

Top 50 whole foods per 100g, from USDA Standard Reference and Foundation databases

Shortening, industrial, soy (partially hydrogenated ) for baking and confections ranks #1 of 50 for Fatty acids, total trans, at 42.9G per 100g.

What These Fatty acids, total trans Rankings Mean

This ranking surfaces the top 50 whole foods for Fatty acids, total trans, pulled from USDA Standard Reference Legacy and Foundation databases. Those two sources intentionally exclude branded and processed entries, which keeps the list focused on raw ingredients where nutrient content reflects the food itself rather than fortification or recipe adjustments. There is no established FDA Daily Value for Fatty acids, total trans, so amounts are reported in absolute terms (G per 100g edible portion).

At the top of the ranking sits Shortening, industrial, soy (partially hydrogenated ) for baking and confections, delivering 42.9G per 100g. The top three (Shortening, industrial, soy (partially hydrogenated ) for baking and confections, Oil, industrial, soy ( partially hydrogenated), all purpose, Oil, industrial, soy (partially hydrogenated ), palm, principal uses icings and fillings) together form a practical "big lever" set, foods where a single serving meaningfully moves daily intake. The visual bars beside each row scale against the top food, so you can see at a glance whether a lower-ranked food is still a strong source or a distant runner-up.

Because this page excludes branded products, it is the right tool for comparing whole-food cooking choices rather than packaged-food shopping decisions, for those, the per-food pages and the branded search tools cover the same nutrient at product level. All values are reported per 100g edible portion, which means the raw numbers can be directly compared but real-world servings differ (a 100g portion of spinach is very different from 100g of almonds by volume). The nutrition guides linked below explain how to translate % DV and per-100g figures into practical daily targets and how to read nutrition labels when comparing whole foods to their processed equivalents.

→ Compare the top three Fatty acids, total trans sources side-by-side

# Food Amount % DV
1 Shortening, industrial, soy (partially hydrogenated ) for baking and confections 42.9 G -
2 Oil, industrial, soy ( partially hydrogenated), all purpose 34.2 G -
3 Oil, industrial, soy (partially hydrogenated ), palm, principal uses icings and fillings 31.2 G -
4 Oil, industrial, soy (partially hydrogenated) and cottonseed, principal use as a tortilla shortening 30.8 G -
5 Oil, industrial, canola (partially hydrogenated) oil for deep fat frying 27.0 G -
6 Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries 24.7 G -
7 Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy 20.6 G -
8 Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries 19.1 G -
9 Margarine-like, margarine-butter blend, soybean oil and butter 14.9 G -
10 Margarine, regular, 80% fat, composite, stick, with salt, with added vitamin D 14.9 G -
11 Margarine, regular, 80% fat, composite, stick, with salt 14.9 G -
12 Margarine, regular, 80% fat, composite, stick, without salt 14.9 G -
13 Margarine, 80% fat, stick, includes regular and hydrogenated corn and soybean oils 14.9 G -
14 Margarine, margarine-type vegetable oil spread, 70% fat, soybean and partially hydrogenated soybean, stick 14.8 G -
15 Shortening, industrial, soy (partially hydrogenated ) and corn for frying 13.8 G -
16 Oil, industrial, soy (partially hydrogenated), principal uses popcorn and flavoring vegetables 13.6 G -
17 Shortening, vegetable, household, composite 13.2 G -
18 Oil, industrial, soy (partially hydrogenated), multiuse for non-dairy butter flavor 12.9 G -
19 Margarine-like, vegetable oil spread, 60% fat, stick, with salt, with added vitamin D 12.7 G -
20 Margarine-like, vegetable oil spread, 60% fat, stick, with salt 12.7 G -
21 Shortening, industrial, soy (partially hydrogenated), pourable liquid fry shortening 12.6 G -
22 Oil, industrial, soy (partially hydrogenated ) and soy (winterized), pourable clear fry 10.8 G -
23 Snacks, popcorn, microwave, regular (butter) flavor, made with partially hydrogenated oil 9.8 G -
24 Margarine-like, vegetable oil spread, 60% fat, stick/tub/bottle, with salt 7.4 G -
25 Margarine-like vegetable-oil spread, stick/tub/bottle, 60% fat, with added vitamin D 7.4 G -
26 Archway Home Style Cookies, Chocolate Chip Ice Box 5.8 G -
27 Margarine, regular, 80% fat, composite, tub, with salt, with added vitamin D 5.8 G -
28 Margarine, regular, 80% fat, composite, tub, with salt 5.8 G -
29 Cream substitute, powdered 5.5 G -
30 Oil, industrial, palm kernel (hydrogenated), filling fat 4.7 G -
31 Lamb, Australian, imported, fresh, seam fat, cooked 4.4 G -
32 Lamb, New Zealand, imported, subcutaneous fat, cooked 4.4 G -
33 Pillsbury Golden Layer Buttermilk Biscuits, Artificial Flavor, refrigerated dough 4.4 G -
34 Archway Home Style Cookies, Old Fashioned Windmill Cookies 4.3 G -
35 Pillsbury, Cinnamon Rolls with Icing, refrigerated dough 4.3 G -
36 Archway Home Style Cookies, Dutch Cocoa 4.2 G -
37 Lamb, New Zealand, imported, Intermuscular fat, raw 4.1 G -
38 Lamb, Australian, imported, fresh, external fat, cooked 4.1 G -
39 Lamb, New Zealand, imported, subcutaneous fat, raw 4.0 G -
40 Crackers, cream, Gamesa Sabrosas 4.0 G -
41 Archway Home Style Cookies, Oatmeal 3.9 G -
42 Martha White Foods, Martha White's Buttermilk Biscuit Mix, dry 3.8 G -
43 Frostings, coconut-nut, ready-to-eat 3.7 G -
44 Oil, industrial, palm kernel (hydrogenated) , used for whipped toppings, non-dairy 3.7 G -
45 Margarine-like, vegetable oil spread, 60% fat, tub, with salt, with added vitamin D 3.7 G -
46 Margarine-like, vegetable oil spread, 60% fat, tub, with salt 3.7 G -
47 Lamb, New Zealand, imported, Intermuscular fat, cooked 3.6 G -
48 Archway Home Style Cookies, Iced Oatmeal 3.6 G -
49 Lamb, Australian, imported, fresh, external fat, raw 3.6 G -
50 Biscuits, plain or buttermilk, refrigerated dough, higher fat 3.4 G -

Frequently Asked Questions

What food is highest in Fatty acids, total trans?

Shortening, industrial, soy (partially hydrogenated ) for baking and confections is the food highest in Fatty acids, total trans, with 42.9G per 100g.

How much Fatty acids, total trans do I need per day?

There is no established FDA Daily Value for Fatty acids, total trans. Consult a healthcare professional for guidance on appropriate intake levels.

What are good whole food sources of Fatty acids, total trans?

Top whole food sources of Fatty acids, total trans include Shortening, industrial, soy (partially hydrogenated ) for baking and confections, Oil, industrial, soy ( partially hydrogenated), all purpose, Oil, industrial, soy (partially hydrogenated ), palm, principal uses icings and fillings, and more. These rankings are based on USDA Standard Reference and Foundation food data, measured per 100g edible portion.

Source: USDA FoodData Central — Standard Reference Legacy and Foundation databases. Branded and processed products are excluded. All values per 100g edible portion.
Source: FDA Daily Value reference — Fatty acids, total trans (no established DV) based on a 2,000-calorie diet.
This information is for reference only and should not replace professional dietary advice.

Read our methodology , how this data is sourced, computed, and verified.