Complementary Alternative Cardiovascular Medicine

Table 2 (Continued)
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)
Cheese (1 oz)
Cheddar 9.4 6.0 2.7 0.3 – 30 114
Cheddar, low-fat 2.0 1.2 0.6 0.06 – 6 49
Mozzarella, part-skim 4.9 3.1 1.4 0.1 – 15 80
Fats (oils) and nuts
Oils (1 tbsp)
Canola 14 1.0 8.2 4.1 1.3 – 124
Olive 14 1.8 10 1.1 – – 119
Soybean 14 2.0 3.2 7.9 0.9 – 120
Nuts (1 oz)
Walnuts, English 18.5 1.7 2.5 13.4 2.5 – 185
Almonds, dry roasted 15 1.1 9.5 3.6 – – 169
Peanuts, dry roasted 14 2.0 7.0 4.4 – – 166
Mixed, dry roasted 14.6 2.0 9.0 3.1 – – 168
Peanut Butter (2 tbsp) 16 3.3 7.8 4.4 – – 190
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MUFA, monounsaturated fat; PUFA, polyunsaturated fat.
*The sum of the fat classes does not always equal the total fat content because some fatty acids are not accounted for and/or are not included.
Source: USDA Nutrient Database for Standard Reference (Release 15): http://www.nal.usda.gov/fnic/foodcomp.
90 Alternative Cardiovascular Medicine