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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.
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Last Updated on Sunday, 27 January 2008 |
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