Fats
and Food Tables
Table
1: A Comparison of Saturated Fat, Total
Fat, Cholesterol, Calories, and Sodium in Foods
Continued
from pages 7,
8, and 9
| Product |
Saturated
Fat (grams) |
Cholesterol
(mgs) |
Total
Fat (grams) |
Total
Calories |
Sodium
(mgs) |
| Hard
candy (1 oz.) |
0 |
0 |
0 |
106 |
11 |
Angel
food cake,
purchased, 1/12 of
9 in. cake |
0 |
0 |
<1 |
73 |
212 |
Ginger
snap, 1
(about 1/4 oz.) |
<1 |
0 |
<1 |
29 |
46 |
Frozen
yogurt,
fruit or vanilla,
nonfat (1/2 cup) |
<1 |
2 |
<1 |
82 |
39 |
| Vanilla
wafer, 1 |
<1 |
2 |
<1 |
18 |
12 |
| Fig
bar, 1 (about 1/2 oz.) |
<1 |
0 |
1 |
56 |
56 |
Pretzels,
salted
(1 ounce, about 5 twists,
3 1/4 x 2 1/4 x1/4 in.) |
<1 |
0 |
1 |
108 |
486 |
Popcorn,
air popped
without salt (1 oz. is
about 3 1/2 cups) |
<1 |
0 |
1 |
108 |
1 |
Chocolate
chip cookie,
1 (2 1/4 in. around) |
<1 |
0 |
2 |
48 |
32 |
| Sherbet,
orange, (1/2 cup) |
1 |
5 |
2 |
132 |
44 |
Ice
milk, vanilla,
hard, (1/2 cup) |
2 |
9 |
3 |
92 |
56 |
| Potato
chips (1 oz.) |
3 |
0 |
10 |
152 |
168 |
Pound
cake, purchased,
1/10 of 10.75 oz. cake |
3 |
66 |
6 |
117 |
119 |
Ice
cream, vanilla,
regular, (1/2 cup) |
5 |
29 |
7 |
132 |
53 |
Tossed
salad,
no dressing, 1 1/2 cup |
0 |
0 |
<1 |
32 |
53 |
| Grilled
chicken sandwich |
1 |
60 |
7 |
288 |
758 |
Cheese
pizza,
1/8 of 12 in. pizza |
2 |
9 |
3 |
140 |
336 |
| Roast
beef sandwich, plain |
4 |
52 |
14 |
346 |
792 |
French
fries,
regular order |
4 |
0 |
12 |
235 |
124 |
| Hamburger,
plain |
4 |
36 |
12 |
275 |
387 |
| Hot
dog |
5 |
44 |
15 |
242 |
671 |
Fish
sandwich
with tartar sauce |
5 |
55 |
23 |
431 |
615 |
Chicken,
breaded and fried,
boneless pieces, 6 |
6 |
62 |
18 |
290 |
542 |
Cheeseburger,
plain,
single patty |
7 |
50 |
15 |
320 |
500 |
Chicken
fillet sandwich,
plain |
9 |
60 |
30 |
515 |
957 |
| Egg
& bacon biscuit, 1 |
10 |
353 |
31 |
457 |
999 |
Cheeseburger,
large,
double patty with condiments |
18 |
141 |
44 |
706 |
1,149 |
|
Product |
Saturated
Fats |
Cholesterol |
Polyunsaturated
Fat |
Monounsaturated
Fat |
| Margarine,
diet |
1 |
0 |
2 |
3 |
| Canola
oil |
1 |
0 |
4 |
9 |
| Safflower
oil |
1 |
0 |
11 |
2 |
| Corn
oil |
2 |
0 |
8 |
4 |
| Olive
oil |
2 |
0 |
1 |
10 |
| Margarine,
soft, tub |
2 |
0 |
5 |
4 |
| Margarine,
liquid, bottled |
2 |
0 |
5 |
4 |
| Margarine,
stick |
2 |
0 |
4 |
5 |
| Lard |
5 |
12 |
2 |
6 |
| Butter |
7 |
28 |
<1 |
3 |
in.
= inches
< = less than
oz. = ounces
n/a = not available
Tbsp. = tablespoon
Sources:
Composition of Foods - Raw-Processed-Prepared,
Agriculture Handbook 8. Series and Supplements.
United States Department of Agriculture, Human
Nutrition Information Service.
New beef and lamb nutrient data for cuts trimmed
to 1/8 in. external fat. United States Department
of Agriculture, Human Nutrition Information Service,
unpublished data, 1994.
Minnesota Nutrition Data System (NDS) software,
developed by the Nutrition Coordinating Center,
University of Minnesota, Minneapolis, MN. Food
Database version 5A, Nutrient Database version
20.
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