Part of the secret of success in life is to eat what you like and let the food fight it out inside. ....Mark Twain


Home arrow Cholesterol arrow Cholesterol, Monounsaturated, Polyunsaturated, Saturated and Total Fat Content in Egg
Cholesterol, Monounsaturated, Polyunsaturated, Saturated and Total Fat Content in Egg Print E-mail
Table: Cholesterol and fat content in egg (g/ 100 gram food portion).

Egg type Cholesterol Mono- unsaturated fat Poly- unsaturated fat Saturated fat Total fat
Egg, yolk, raw, fresh 1.23 11.74 4.20 9.55 26.57
Egg, whole, cooked, fried 0.46 6.35 2.66 4.29 15.30
Egg, whole, cooked, scrambled 0.35 4.77 2.15 3.68 12.21
Egg, whole, cooked, hard-boiled 0.42 4.08 1.41 3.27 10.62
Egg, whole, raw, fresh 0.42 5.02 1.80 3.52 9.95
Egg, whole, raw, fresh 0.42 3.28 1.18 2.35 9.94
Egg, whole, raw, fresh 0.42 3.35 1.20 3.59 9.93
Egg, whole, cooked, poached 0.42 3.80 1.36 3.09 9.90
Eggnog 0.06 2.23 0.34 4.44 7.48
Egg substitute, liquid 0.00 0.90 1.60 0.66 3.31
Egg, white, raw, fresh 0.00 0.00 0.00 0.00 0.18
Source: Data adapted from USDA National Nutrient Database for Standard Reference, Release 20. Retrieved Jan 2008.

Explanation for why the individual fatty acid or the fatty acid classes don't add up to the total lipid (fat).
The fatty acids are reported as grams of fatty acid per 100 grams of food. They may not add up to the total lipid value provided in a database because the fat value may include some non-fatty acid material, such as, glycerol, phosphate, sugar or sterol. In the case of vegetable oils that are 100% triglyceride, 95.6% is fatty acid and the remaining 4.4% is glycerol. For other fats, the percent of fatty acid will be even lower. Lipid conversion factors for specific fats define the amount of fatty acid (in grams) per gram of fat. The factor is 0.956 for triglycerides and lower for other fats. The factors used in each section of Agriculture Handbook No. 8 were published in an appendix table.  In addition, the individual fatty acids may not add up to their respective total fatty acid classes (saturated, monounsaturated, and polyunsaturated) and in turn, the sum of the total for each class may not add up to the value for total lipid.  



Share this:
Digg!Reddit!Del.icio.us!Google!Live!StumbleUpon!Newsvine!Yahoo!
Last Updated ( Sunday, 27 January 2008 )
 



AUTOMATIC TRANSLATION

NUTRITION IN DEPTH

Cancer and Nutrition: A review of the evidence for an anti-cancer diet
 
It has been estimated that 30–40 percent of all cancers can be prevented by lifestyle and dietary measures alone...
Read more...

------------------------------------
Debate: "How low should LDL cholesterol be lowered?" Viewpoint: "It doesn't need to be very low"
 
We defend the viewpoint that not all high risk patients should have the objective to reach a low LDL concentration...
Read more...

------------------------------------
The Case for Low Carbohydrate Diets in Diabetes Management
 
A low fat, high carbohydrate diet in combination with regular exercise is the traditional recommendation for treating diabetes. Compliance with these lifestyle modifications is less than satisfactory, however,...
Read more...
------------------------------------


Google
 



About Us | Contact Us | Advertise with Us | Disclaimer | Privacy Policy | ©2006-08 DietaryFiberFood.com
We comply with the HONcode standard for trustworthy health
information:
verify here.