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Provisional table on the fatty acid and cholesterol content of selected foods

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Published by U.S. Dept. of Agriculture, Human Nutrition Information Service in [Hyattsville, Md.?] .
Written in English


  • Food,
  • Tables,
  • Fat content,
  • Cholesterol content

Book details:

Edition Notes

Statementprepared by John L. Weihrauch
ContributionsUnited States. Department of Agriculture. Human Nutrition Information Service
The Physical Object
Pagination1 folded sheet (8 pages) ;
ID Numbers
Open LibraryOL26835593M

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Access older classic publications including Agriculture Handbooks No. 74 and No. 72, Sugar Content of Selected Foods, Selected Foods Containing Trans Fatty Acids, and more. USDA Database for the Choline Content of Common Foods - Release 2 (). Provisional Table on the Fatty Acid and Cholesterol Content of Selected Foods. Revised Provisional Table on the Nutrient Content of Bakery Foods and Related Items. Provisional Table of the Nutrient Content of Beverages. Provisional Table on the Nutrient Content of Canned and Frozen Vegetables. Select Provisional Table on the Content of Omega–3 Fatty Acids and Other Fat Components in Selected Foods ( Grams Edible Portion, Raw) Book chapter Full text access Provisional Table on the Content of Omega–3 Fatty Acids and Other Fat Components in Selected Foods . This volume argues for the importance of essential nutrients in our diet. Over the last two decades there has been an explosion of research on the relationship of Omega-3 fatty acids and the importance of antioxidants to human health. Expert authors discuss the importance of a diet rich in Omega-3 Fatty acids for successful human growth and development and for the prevention of disease.

Carcass cut-up yields, total lipids, cholesterol, and fatty acid composition of whole chicken carcasses and white and dark chicken meats were evaluated at the end of a 6-wk feeding period.   Cholesterol and fatty acids analysis. Cholesterol was determined quantitatively by gas–liquid chromatography (GLC) according to AOAC () ( and ) using cholestane (Aldrich, USA) as internal standard. The limit of detection was μg/g. The fatty acids were analysed by GLC as their methyl esters according to Aziz and Abu-Dagga. This study aimed to evaluate the fatty acid composition, including the contents, of conjugated linoleic acid cis9trans11 C (CLA) and trans C and C isomers in hard cow, sheep, and goat cheeses found on the Polish market and to compare lipid quality indices in these cheeses. The gas chromatography method was used to determine the fatty acid profile. The study demonstrated various. ABSTRACT. Nuts are energy-dense foods, rich in total fat and unsaturated fatty acids. The favorable fatty acid profile probably contributes to the beneficial effects of nut consumption observed in epidemiologic studies (prevention of coronary heart disease and diabetes) and feeding trials (cholesterol .

An examination of certain types of fatty acids and their role in the aetiology of cancer, cardiovascular disease, immune and inflammatory diseases, renal disease, diabetes, neuromuscular disorders, liver disease, mental illness, visual dysfunction, and ageing. It reviews historic advances in biotechnology, including techniques for genetic manipulation of fatty acid composition.3/5(2).   Table 1. Cholesterol Content of Selected Protein Foods; Beef, pork and lamb, cooked: 3 oz. 75 mg: Chicken and turkey, dark meat, cooked light meat, cooked: 3 oz. 3 oz. 75 mg 60 mg: Milk, whole 2% nonfat: 1 cup 1 cup 1 cup: 33 mg 18 mg 5 mg: Egg yolk: 1 large: mg: Cheeses: 1 oz. 25 to 30 mg: Liver and other organ meats, cooked: 3 oz. mg. fatty acids and cholesterol that were considered by the DGAC include: Saturated fatty acids (SFA) Cholesterol Monounsaturated fatty acids (MUFA) Omega-6 (n-6) polyunsaturated fatty acids (PUFA) Stearic acid Trans fatty acids Omega-3 (n-3) fatty acids from plants and seafood. Hungarian researchers studied the fatty acid and cholesterol content of fatty tissues in Mangalitsa and Mangalitsa crosses with other breeds. They established that the unsaturated fatty acid content was greater than 60% in the Mangalitsa pig fat and reached the same percentage in the crosses almost Csapó. et al., (; Csabó, ).