Amount of Fatty acids, total trans-polyenoic in Pork, fresh, composite of trimmed leg, loin, shoulder and spareribs, (includes cuts to be cured), separable lean plus fat, raw natural
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There is g amount of Fatty acids, total trans-polyenoic in amount of Pork, fresh, composite of trimmed leg, loin, shoulder and spareribs, (includes cuts to be cured), separable lean plus fat, raw natural
Determine, under different quantities, how much of Fatty acids, total trans-polyenoic nutrient can be found in Pork, fresh, composite of trimmed leg, loin, shoulder and spareribs, (includes cuts to be cured), separable lean plus fat, raw natural. Calculate and convert the amounts.