What kind of fats are available in meats, eggs, and milk

Egg - The fat of an egg is found almost entirely in the yolk; there is less than 0.5% in the albumen. Most of an egg's total fatty acid composition is monounsaturated (approximately 38%). About a further 16% is polyunsaturated and only 28% is saturated.

Meat - Meat is an increasingly important source of high-value animal protein worldwide. Meat fat comprises mostly monounsaturated and saturated fatty acids, with oleic (C18:1), palmitic (C16:0), and stearic acid (C18:0) being the most ubiquitous. Meat and meat products are considerable sources of cholesterol in the diet.

Milk - The fatty acids in whole milk are approximately 62% saturated, 30% monounsaturated, 4% polyunsaturated, and 4% other types such as naturally occurring trans fatty acids, which include conjugated linoleic acid (CLA).

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Meat, fish, and eggs

Generally meats consist of about 20 percent protein, 20 percent fat, and 60 percent water. The amount of fat present in a particular portion of meat varies greatly, not only with the kind of meat but also with the quality; the “energy value” varies in direct proportion with the fat content (see table).

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