Foods Highest in Fatty acids, total trans-polyenoic

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

Oil, industrial, soy ( partially hydrogenated), all purpose ranks #1 of 50 for Fatty acids, total trans-polyenoic, at 4.5G per 100g.

What These Fatty acids, total trans-polyenoic Rankings Mean

This ranking surfaces the top 50 whole foods for Fatty acids, total trans-polyenoic, 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-polyenoic, so amounts are reported in absolute terms (G per 100g edible portion).

At the top of the ranking sits Oil, industrial, soy ( partially hydrogenated), all purpose, delivering 4.5G per 100g. The top three (Oil, industrial, soy ( partially hydrogenated), all purpose, Oil, industrial, canola (partially hydrogenated) oil for deep fat frying, Shortening, industrial, soy (partially hydrogenated ) and corn for frying) 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-polyenoic sources side-by-side

# Food Amount % DV
1 Oil, industrial, soy ( partially hydrogenated), all purpose 4.5 G -
2 Oil, industrial, canola (partially hydrogenated) oil for deep fat frying 4.2 G -
3 Shortening, industrial, soy (partially hydrogenated ) and corn for frying 4.0 G -
4 Oil, industrial, soy (partially hydrogenated), principal uses popcorn and flavoring vegetables 3.5 G -
5 Oil, industrial, soy (partially hydrogenated) and cottonseed, principal use as a tortilla shortening 3.5 G -
6 Oil, industrial, soy (partially hydrogenated), multiuse for non-dairy butter flavor 3.3 G -
7 Shortening, industrial, soy (partially hydrogenated), pourable liquid fry shortening 3.3 G -
8 Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries 3.2 G -
9 Oil, industrial, soy (partially hydrogenated ), palm, principal uses icings and fillings 2.9 G -
10 Shortening, industrial, soy (partially hydrogenated ) for baking and confections 2.7 G -
11 Oil, industrial, soy (partially hydrogenated ) and soy (winterized), pourable clear fry 2.4 G -
12 Shortening, vegetable, household, composite 2.4 G -
13 Oil, cooking and salad, ENOVA, 80% diglycerides 1.8 G -
14 Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy 1.6 G -
15 Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries 1.5 G -
16 Oil, industrial, canola for salads, woks and light frying 1.5 G -
17 Oil, industrial, canola with antifoaming agent, principal uses salads, woks and light frying 1.5 G -
18 Lamb, Australian, imported, fresh, external fat, cooked 0.91 G -
19 Lamb, Australian, imported, fresh, seam fat, cooked 0.90 G -
20 Veal, Australian, separable fat, raw 0.83 G -
21 Snacks, tortilla chips, plain, white corn, salted 0.81 G -
22 Margarine-like, vegetable oil spread, 60% fat, stick, with salt, with added vitamin D 0.81 G -
23 Margarine-like, vegetable oil spread, 60% fat, stick, with salt 0.81 G -
24 Lamb, Australian, imported, fresh, external fat, raw 0.81 G -
25 Beef, Australian, imported, grass-fed, seam fat, raw 0.80 G -
26 Margarine, margarine-type vegetable oil spread, 70% fat, soybean and partially hydrogenated soybean, stick 0.78 G -
27 Crackers, cream, Gamesa Sabrosas 0.76 G -
28 Cookies, chocolate sandwich, with extra creme filling 0.75 G -
29 Beef, Australian, imported, grass-fed, external fat, raw 0.74 G -
30 Lamb, Australian, imported, fresh, seam fat, raw 0.74 G -
31 Margarine, regular, 80% fat, composite, stick, with salt, with added vitamin D 0.70 G -
32 Margarine, regular, 80% fat, composite, stick, with salt 0.70 G -
33 Margarine, 80% fat, stick, includes regular and hydrogenated corn and soybean oils 0.70 G -
34 Oil, vegetable, Natreon canola, high stability, non trans, high oleic (70%) 0.69 G -
35 Oil, vegetable, soybean, refined 0.68 G -
36 Margarine-like, margarine-butter blend, soybean oil and butter 0.67 G -
37 Oil, industrial, canola, high oleic 0.67 G -
38 Beef, Australian, imported, Wagyu, external fat, Aust. marble score 9, raw 0.58 G -
39 Margarine, regular, 80% fat, composite, tub, with salt, with added vitamin D 0.58 G -
40 Margarine, regular, 80% fat, composite, tub, with salt 0.58 G -
41 Oil, industrial, soy, low linolenic 0.57 G -
42 Beef, Australian, imported, Wagyu, seam fat, Aust. marble score 9, raw 0.57 G -
43 Oil, soybean, salad or cooking 0.53 G -
44 Margarine-like, vegetable oil spread, approximately 37% fat, unspecified oils, with salt, with added vitamin D 0.51 G -
45 Butter, whipped, with salt 0.51 G -
46 Pastry, Pastelitos de Guava (guava pastries) 0.50 G -
47 Beef, Australian, imported, Wagyu, external fat, Aust. marble score 4/5, raw 0.49 G -
48 Beef, Australian, imported, Wagyu, seam fat, Aust. marble score 4/5, raw 0.49 G -
49 Snacks, popcorn, microwave, regular (butter) flavor, made with partially hydrogenated oil 0.46 G -
50 Margarine-like spread, BENECOL Light Spread 0.38 G -

Frequently Asked Questions

What food is highest in Fatty acids, total trans-polyenoic?

Oil, industrial, soy ( partially hydrogenated), all purpose is the food highest in Fatty acids, total trans-polyenoic, with 4.5G per 100g.

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

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

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

Top whole food sources of Fatty acids, total trans-polyenoic include Oil, industrial, soy ( partially hydrogenated), all purpose, Oil, industrial, canola (partially hydrogenated) oil for deep fat frying, Shortening, industrial, soy (partially hydrogenated ) and corn for frying, 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-polyenoic (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.