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    You are in: Home / Community Forums / Kitchen Information Reference Forum / Interesting info on animal fats
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    Interesting info on animal fats

    Zurie
    Thu Feb 17, 2011 8:12 am
    Forum Host
    I came across this interesting information on average chemical analyses for various animal fats. I give my source at the end. The figures are approximate, and will vary with breed and diet.

    But what is interesting is that animal fats are by no means simply unhealthy saturated fats.


    BUTTER:

    50% saturated fat
    30% mono-unsaturated fat
    4% polyunsaturated fat

    Butter also contains healthy fatty acids as well as vits. A, D, E and K, copper, zinc, chromium, selenium, iodine and lecithin.

    PORK FAT (both bacon fat and lard):

    39% saturated
    45% mono-unsaturated
    11% polyunsaturated

    POULTRY FATS:

    Duck:

    33% saturated
    50% mono-unsaturated
    13% polyunsaturated

    Chicken:

    30% saturated
    45% mono-unsaturated
    21% polyunsaturated

    Turkey:

    29% saturated
    43% mono-unsaturated
    23% polyunsaturated

    Goose:

    28% saturated
    57% mono-unsaturated
    11% polyunsaturated

    BEEF TALLOW AND SUET: (Tallow = rendered fat)

    50% saturated
    42% mono-unsaturated
    9% polyunsaturated

    LAMB TALLOW:

    47% saturated
    40% mono-unsaturated
    9% polyunsaturated

    CALF BONE MARROW:

    31% saturated
    63% mono-unsaturated
    6% polyunsaturated

    DRIPPING:

    45% saturated
    42% mono-unsaturated
    8% polyunsaturated

    *** All figures are approximate and will vary with breed and diet of the animal. The numbers do not always total 100%, as there is water and connective tissue in the fats.

    (OLIVE OIL fats, posted as a comparison):

    13.3% saturated
    67.1% mono-unsaturated
    9.6% poly-unsaturated

    (This is also dependent on the type of olives, and will vary slightly with olive varieties used).

    The animal fat compositions were taken from the book "FAT" by Jennifer McLagan. The subtitle says: "An appreciation of a misunderstood ingredient, with recipes."

    It was published by Ten Speed Press, Berkeley, California, in 2008.

    It is also a cookbook with meat recipes.
    AskCy
    Mon Apr 25, 2011 6:15 am
    Food.com Groupie
    its a very interesting guide but is a little misleading for the average home cook.

    Take something like bacon, its fat content could be different depending on breed, how its looked after, which country its from and even between two different pigs of the same breed. So the list showing how the fat content is made up is great but you have to remember as a percentage of the meat it could be 2% of the weight or 50%.

    On a similar theme there is a common practice of saying chicken is a lean meat and the true fact is modern chicken is often over fed and under exercised so tends to be a lot fattier than it used to be when most of the figures were compiled..

    Steve
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