EXPLORE A NUTRIENT

Fatty acids, total trans-dienoic

Discover how amounts vary across foods, on a shared basis for comparison.

USDA reporting category: Fatty acids, total trans-dienoic. The category is not represented by a single verified structure. [1]

Conceptual collection of components — conceptual illustration — **Conceptual illustration**
A conceptual representation, not a molecular structure.
Description, source and attribution
A conceptual grouping, not a molecular structure. This reporting category contains multiple components or represents a calculated quantity.
Original Bitameans conceptual/fallback artwork; not a chemical structure. Source · Reuse terms
Source check: 2026-09-13 · No scientific editorial review.

A COMMON BASIS

Foods, per 100 g

100 g

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4 foods with data 102 not reported, excluded from ranking

Cheddar cheese
Cheddar cheese; sodium reflects the source product.
0.225 g
Ricotta cheese
Whole-milk ricotta cheese.
0.068 g
Whole milk
Whole cow's milk, 3.25% milkfat, with added vitamin D.
0.018 g
Canned light tuna
Light tuna canned in water, drained solids; not specified as no-salt-added.
0 g

All results are sorted before pagination. Bars compare amounts within this search; they do not indicate health benefits. Not reported does not mean zero.

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UNDERSTAND THE DATA

The nutrient, in context

How to read this ranking

This page compares Fatty acids, total trans-dienoic (Fatty acids, total trans-dienoic), in g per 100 g of food.

Chemical forms and measurement methods remain separate. “Not reported” means a value is unavailable, not that the food contains zero. A food’s rank does not determine your individual needs or diagnose a deficiency.

Intake guidance

There is no validated NIH ODS fact sheet for this identity in Bitameans’ published version. We do not assign another nutrient’s recommendations to this form. An absent fact sheet does not mean that no upper intake limit exists.

Browse the NIH ODS fact-sheet directory

Identity and structure sources

USDA FoodData Central: Foundation Foods Documentation · Accessed 2026-09-13

Photograph credits