Linoleic acid(18:2 undifferentiated)

Foods with high levels of linoleic acid(18:2 undifferentiated)

g/100 gFood
74.6 Oil, safflower, salad or cooking, linoleic, (over 70%)
69.6 Oil, grapeseed
65.7 Oil, sunflower, linoleic, (approx. 65%)
62.4 Oil, poppyseed
56.0 Oil, industrial, soy, low linolenic
54.8 Oil, wheat germ
53.5 Oil, corn, industrial and retail, all purpose salad or cooking
52.9 Oil, walnut
51.5 Oil, cottonseed, salad or cooking
51.3 Oil, industrial, soy, refined, for woks and light frying
51.0 Oil, soybean, salad or cooking
50.9 Oil, industrial, soy, ultra low linolenic
50.8 Oil, tomatoseed
45.3 Oil, soybean, salad or cooking, (partially hydrogenated) and cottonseed
41.3 Oil, sesame, salad or cooking
41.0 Oil, industrial, soy (partially hydrogenated ) and soy (winterized), pourable clear fry
40.2 Oil, soybean lecithin
39.8 Oil, sunflower, linoleic (less than 60%)
39.1 Oil, oat
38.1 Nuts, walnuts, english
37.4 Seeds, sunflower seed kernels, toasted, with salt added
37.4 Seeds, sunflower seed kernels, toasted, without salt
35.7 Nuts, walnuts, dry roasted, with salt added
35.3 Oil, sunflower, linoleic, (partially hydrogenated)
34.9 Oil, soybean, salad or cooking, (partially hydrogenated)
34.6 Oil, industrial, soy (partially hydrogenated), multiuse for non-dairy butter flavor
34.2 Seeds, sunflower seed kernels, oil roasted, with salt added
34.2 Seeds, sunflower seed kernels, oil roasted, without salt
33.8 Nuts, walnuts, black, dried
33.7 Nuts, butternuts, dried
33.4 Oil, rice bran
33.2 Nuts, pine nuts, dried
33.0 Oil, industrial, soy (partially hydrogenated), principal uses popcorn and flavoring vegetables
32.8 Seeds, sunflower seed kernels, dry roasted, without salt
32.8 Seeds, sunflower seed kernels from shell, dry roasted, with salt added
32.8 Seeds, sunflower seed kernels, dry roasted, with salt added
32.6 Oil, corn, peanut, and olive
32.0 Oil, peanut, salad or cooking
29.3 Oil, apricot kernel
28.9 Oil, industrial, mid-oleic, sunflower