Food with high value of 18:3i

Amount in 100 grams, edible portion

1.446 g of 18:3i - USDA Commodity Food, oil, vegetable, low saturated fat
1.295 g of 18:3i - Oil, vegetable, industrial, canola for salads, woks and light frying
1.276 g of 18:3i - Oil, industrial, canola with antifoaming agent, principal uses salads, woks and light frying
1.193 g of 18:3i - Oil, cooking and salad, ENOVA, 80% diglycerides
0.695 g of 18:3i - Shortening, industrial, soy (partially hydrogenated ) and corn for frying
0.695 g of 18:3i - Shortening, industrial, soy (partially hydrogenated), pourable liquid fry shortening
0.676 g of 18:3i - Oil, vegetable, industrial, soy (partially hydrogenated), principal uses popcorn and flavoring vegetables
0.583 g of 18:3i - USDA Commodity Food, shortening, type III, creamy liquid, soybean and soybean (partially hydrogenated)
0.552 g of 18:3i - Oil, vegetable, industrial, soy (partially hydrogenated), multiuse for non-dairy butter flavor
0.533 g of 18:3i - Oil, industrial, soy (partially hydrogenated) and cottonseed, principal use as a tortilla shortening
0.527 g of 18:3i - Oil, vegetable, Natreon canola, high stability, non trans, high oleic (70%)
0.497 g of 18:3i - USDA Commodity Food, oil, vegetable, soybean, refined
0.495 g of 18:3i - Oil, vegetable, industrial, soy ( partially hydrogenated), all purpose
0.486 g of 18:3i - Oil, vegetable, industrial, soy (partially hydrogenated ), palm, principal uses icings and fillings
0.473 g of 18:3i - Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries
0.466 g of 18:3i - Oil, vegetable, industrial, canola (partially hydrogenated) oil for deep fat frying
0.438 g of 18:3i - Oil, vegetable, industrial, soy (partially hydrogenated ) and soy (winterized), pourable clear fry
0.400 g of 18:3i - Shortening, industrial, soy (partially hydrogenated ) for baking and confections
0.343 g of 18:3i - Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy
0.264 g of 18:3i - Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries