In 100 g (Grams) of Bread, french or vienna (includes sourdough) there is 0 g of 18:2 conjugated linoleic acid (CLAs). Change amount

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18:2 conjugated linoleic acid (CLAs)

18:2 conjugated linoleic acid (CLAs) is a nutrient present in many other foods. The below table lists foods high in 18:2 conjugated linoleic acid (CLAs) other than Bread, french or vienna (includes sourdough).

Lamb, New Zealand, imported, subcutaneous fat, raw	1.065 g	1.06%
Lamb, New Zealand, imported, Intermuscular fat, raw	1.055 g	1.06%
Lamb, New Zealand, imported, subcutaneous fat, cooked	0.995 g	1.00%
Lamb, New Zealand, imported, Intermuscular fat, cooked	0.915 g	0.92%
Lamb, Australian, imported, fresh, seam fat, cooked	0.742 g	0.74%
Lamb, Australian, imported, fresh, external fat, cooked	0.725 g	0.72%
Beef, New Zealand, imported, subcutaneous fat, cooked	0.69 g	0.69%
Beef, chuck, under blade steak, boneless, separable lean and fat, trimmed to 0" fat, choice, cooked, braised	0.667 g	0.67%
Beef, New Zealand, imported, subcutaneous fat, raw	0.664 g	0.66%
Lamb, Australian, imported, fresh, external fat, raw	0.656 g	0.66%
Beef, chuck, under blade steak, boneless, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised	0.653 g	0.65%
Beef, chuck, under blade steak, boneless, separable lean and fat, trimmed to 0" fat, select, cooked, braised	0.628 g	0.63%
Lamb, Australian, imported, fresh, seam fat, raw	0.61 g	0.61%
Beef, chuck, mock tender steak, boneless, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised	0.489 g	0.49%
Lamb, New Zealand, imported, flap, boneless, separable lean and fat, cooked, braised	0.448 g	0.45%
Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered	0.435 g	0.44%
Lamb, New Zealand, imported, flap, boneless, separable lean and fat, raw	0.415 g	0.42%
Butter, whipped, with salt	0.413 g	0.41%
Beef, New Zealand, imported, intermuscular fat, cooked	0.4 g	0.4%
Beef, New Zealand, imported, intermuscular fat, raw	0.398 g	0.40%

Bread, french or vienna (includes sourdough)

Bread, french or vienna (includes sourdough) is a type of Baked Products. The most significant nutrients in Bread, french or vienna (includes sourdough) are listed below.

Water	33 g	33%
Energy (calorie)	272 kcal
Energy (joule)	1139 kJ
Protein	10.75 g	10.75%
Total lipid (fat)	2.42 g	2.42%
Ash	1.96 g	1.96%
Carbohydrate, by difference	51.88 g	51.88%
Fiber, total dietary	2.2 g	2.2%
Sugars, total	4.62 g	4.62%
Sucrose	0 g
Glucose (dextrose)	0.4 g	0.4%
Fructose	0.51 g	0.51%
Lactose	0 g
Maltose	3.7 g	3.7%
Galactose	0 g
Starch	44.23 g	44.23%
Calcium, Ca	52 mg	0.05%
Iron, Fe	3.91 mg
Magnesium, Mg	32 mg	0.03%
Phosphorus, P	105 mg	0.10%

Nutrients in Bread, french or vienna (includes sourdough)