Foods high in Fatty acids, total trans-dienoic

Every food and ingredient below is ranked by measured Fatty acids, total trans-dienoic content per 100 g, drawn live from 64 USDA FoodData Central measurements. Values are laboratory-analysed or survey-derived, not estimated.

Top 25 foods highest in Fatty acids, total trans-dienoic

Ranked by Fatty acids, total trans-dienoic per 100g, across Foundation Foods and FNDDS ingredients.

#	Food or ingredient	Source	Per 100g (G)
1	Cheese, cheddar	Foundation Food	0.225
2	Cheese, pasteurized process, American, vitamin D fortified	Foundation Food	0.2
3	Cheese, swiss	Foundation Food	0.191
4	Cheese, American, restaurant	Foundation Food	0.175
5	Cheese, parmesan, grated	Foundation Food	0.172
6	Cheese, dry white, queso seco	Foundation Food	0.167
7	Cheese, mozzarella, low moisture, part-skim	Foundation Food	0.14
8	Frankfurter, beef, unheated	Foundation Food	0.131
9	Sausage, breakfast sausage, beef, pre-cooked, unprepared	Foundation Food	0.093
10	Seeds, sunflower seed kernels, dry roasted, with salt added	Foundation Food	0.084
11	Cheese, ricotta, whole milk	Foundation Food	0.068
12	Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, choice, cooked, grilled	Foundation Food	0.06
13	Restaurant, Chinese, sweet and sour pork	Foundation Food	0.052
14	Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles	Foundation Food	0.038
15	Beef, loin, tenderloin roast, separable lean only, boneless, trimmed to 0" fat, select, cooked, roasted	Foundation Food	0.034
16	Onion rings, breaded, par fried, frozen, prepared, heated in oven	Foundation Food	0.032
17	Beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8" fat, choice, raw	Foundation Food	0.03
18	Beef, short loin, porterhouse steak, separable lean only, trimmed to 1/8" fat, select, raw	Foundation Food	0.024
19	Pork, cured, bacon, cooked, restaurant	Foundation Food	0.024
20	Peanut butter, smooth style, with salt	Foundation Food	0.024
21	Sausage, pork, chorizo, link or ground, cooked, pan-fried	Foundation Food	0.022
22	Sausage, Italian, pork, mild, cooked, pan-fried	Foundation Food	0.02
23	Cookies, oatmeal, soft, with raisins	Foundation Food	0.02
24	Restaurant, Latino, pupusas con frijoles (pupusas, bean)	Foundation Food	0.019
25	Sausage, turkey, breakfast links, mild, raw	Foundation Food	0.018

Lowest in Fatty acids, total trans-dienoic

For contrast — the 10 lowest non-zero values on record, per 100g.

#	Food or ingredient	Source	Per 100g (G)
55	Fish, haddock, raw	Foundation Food	0.001
56	Ham, sliced, pre-packaged, deli meat (96%fat free, water added)	Foundation Food	0.001
57	Ham, sliced, restaurant	Foundation Food	0.001
58	Chicken, broiler or fryers, breast, skinless, boneless, meat only, cooked, braised	Foundation Food	0.002
59	Milk, lowfat, fluid, 1% milkfat, with added vitamin A and vitamin D	Foundation Food	0.004
60	Sauce, pasta, spaghetti/marinara, ready-to-serve	Foundation Food	0.004
61	Restaurant, Chinese, fried rice, without meat	Foundation Food	0.005
62	Bread, whole-wheat, commercially prepared	Foundation Food	0.005
63	Mustard, prepared, yellow	Foundation Food	0.006
64	Bread, white, commercially prepared	Foundation Food	0.007

More on Fatty acids, total trans-dienoic

What Fatty acids, total trans-dienoic is, how it is measured, and where these values come from.

Fatty acids, total trans-dienoic nutrient reference →

Sourced from USDA FoodData Central — Foundation Foods; not yet through an editorial verification pass.

USDA release 2026-04-30. All values are per 100 g unless stated otherwise.