Complementary Alternative Cardiovascular Medicine

Table 2
Type and Quantity of Dietary Fat in Selected Foods
Sources (3-oz portion
and cooked, unless Total fat* Saturated fat MUFA PUFA Omega-3 Cholesterol Total calories
noted otherwise) (g) (g) (g) (g) (g) (mg) (kcal)
Meats
Beef
Loin (T-bone) 8.5 3.1 4.2 0.3 – 50 174
Ground beef, 20% fat 14.8 5.7 6.5 0.4 – 76 231
Ground beef, 5% fat 6.4 2.8 2.7 0.4 – 76 164
Pork
Loin (chop) 8.2 3.0 3.7 0.65 – 69 178
Ham, cured 7.7 2.7 3.8 1.2 – 50 151
Lamb
Loin (chop) 8.3 3.2 3.4 0.7 – 74 172
Leg 6.6 2.3 2.9 0.4 – 76 162
Veal
Loin (chop) 5.9 2.2 2.1 0.5 – 90 149
Top round 2.9 1.0 1.0 0.25 – 88 128
Poultry
Chicken (without skin)
Light 3.9 1.1 1.3 0.8 – 73 148
Dark 8.3 2.3 3.0 1.9 – 80 175
88
(continued)
88 Alternative Cardiovascular Medicine