Trans-Fatty acids Rich Fish and shellfish

Welcome to the list of the top 20 fish and shellfish highest in trans-fatty acids content. Where the amount of trans-fatty acids ranges from 0.07 g to 0.00 g per 100g. The top fish and shellfish is Mollusks, oyster, eastern, wild, cooked, moist heat with the highest trans-fatty acids content, which in 100g contains 0.07 g of trans-fatty acids.

Our proprietary nutritional density score gives a nutritional value out of 100 based on 9 different vitamins, minerals and macro nutrients. Mollusks, oyster, eastern, wild, cooked, moist heat has a nutritional value score of 17.00 out of 100.

Other important and trans-fatty acids related nutrients are Energy, Protein, Total Fat and Carbohydrate. For this 100g serving for Mollusks, oyster, eastern, wild, cooked, moist heat, which is the top of the fish and shellfish list for trans-fatty acids content in your diet, the amount of Energy is 102.00 kcal (5% RDA), the amount of Protein is 11.42 g (20% RDA), the amount of Total Fat is 3.42 g (5% RDA) and the amount of Carbohydrate is 5.45 g (4% RDA). The nutritional content and facts for 100g, which includes Energy, Protein, Total Fat and Carbohydrate is shown in the bar chart below as percentages of the recommended daily allowance along with the trans-fatty acids content in Mollusks, oyster, eastern, wild, cooked, moist heat from the list of fish and shellfish.

Top Twenty List - Highest trans-fatty acids Content per 100g

Below is a basic list for trans-fatty acids in fish and shellfish for the top 20 fish and shellfish. A more comprehensive list for the top items can be found at the bottom of the page along with different servings.

1. Mollusks, oyster, eastern, wild, cooked, moist heat 0.07g
2. Fish, swordfish, raw 0.05g
3. Fish, trout, rainbow, farmed, raw 0.05g
4. Fish, catfish, channel, farmed, raw 0.05g
5. Fish, salmon, pink, raw 0.03g
6. Mollusks, oyster, eastern, wild, raw 0.03g
7. Fish, trout, brook, raw, New York State 0.02g
8. Fish, rockfish, Pacific, mixed species, raw 0.02g
9. Fish, salmon, sockeye, raw 0.02g
10. Fish, tuna, fresh, yellowfin, raw 0.02g
11. Mollusks, clam, mixed species, raw 0.02g
12. Crustaceans, lobster, northern, raw 0.01g
13. Mollusks, scallop, (bay and sea), cooked, steamed 0.01g
14. Mollusks, scallop, mixed species, raw 0.01g
15. Crustaceans, lobster, northern, cooked, moist heat 0.01g
16. Fish, flatfish (flounder and sole species), raw 0.01g
17. Crustaceans, crab, blue, cooked, moist heat 0.01g
18. Crustaceans, crab, alaska king, imitation, made from surimi 0.01g
19. Fish, ocean perch, Atlantic, raw 0.01g
20. Fish, haddock, raw 0.00g

Highest Amount of trans-fatty acids per Serving

Please remember that the above gives an accurate value in 100g for high trans-fatty acids foods in your diet. You should also take into account portion sizes when you are considering the trans-fatty acids nutritional content.

The food with the highest trans-fatty acids content per typical serving is Mollusks, oyster, eastern, wild, cooked, moist heat which contains 0.06 g in 3.000 oz (or 85.00 g). For this serving the Energy content is 86.7 kcal (4% RDA), the Protein content is 9.71 g (17% RDA), the Total Fat content is 2.91 g (4% RDA) and the Carbohydrate content is 4.63 g (4% RDA).

Grams of trans-fatty acids in fish and shellfish (per 100g)

The list below gives the total trans-fatty acids content in the top 20 items from the general description 'fish and shellfish' each of which show the trans-fatty acids amount as well as Energy, Protein, Total Fat and Carbohydrate. The top 20 food items are shown in the graph below, to give a quick and easy dietary comparison for the different items, where each item is listed at the bottom of the page with a nutritional summary.

The level of trans-fatty acids can be affected by the method of storage for example canned or frozen and also by the method of preparation for example either raw, cooked or fried. The total food items which are raw is 15 items. The highest amount of trans-fatty acids from the 15 raw items is in Fish, swordfish, raw where the content is 0.05 g per 100g. The number of food items which are cooked are 4 items. The highest amount of trans-fatty acids from the 4 cooked items is in Mollusks, oyster, eastern, wild, cooked, moist heat where the amount is 0.07 g per 100g. Comparing raw and cooked fish and shellfish shows that cooking can change the levels of trans-fatty acids by 0.02 g in a 100g serving.

Nutritional Information Summary