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. 2017 Sep 16;9(9):1027. doi: 10.3390/nu9091027

Figure 3.

Figure 3

Fatty acid profiles (g of fat per 100 g 1) of selected cooked unprocessed and processed muscle foods 2. 1 9 CFR 317.362 USDA: Lean classifications per 100 g include and are defined as (1) Lean: <10 g total fat, <5 g saturated fat, <95 mg cholesterol; available at [20]. 2 Adapted from United States Department of Agriculture, Agricultural Research Service, Food Composition Database available at [18]. 3 USDA-ARS Food Composition Database number 15237: Fish, salmon, Atlantic, farmed, cooked, dry heat. 4 USDA-ARS Food Composition Database number 23077: Beef, chuck eye steak, boneless, separable lean only, trimmed to 0’ fat, all grades, cooked, grilled. 5 USDA-ARS Food Composition Database number 15237: Fish, sardine, Atlantic, canned in oil, drained solids with bone. 6 USDA-ARS Food Composition Database number 13442: Beef, loin, tenderloin steak, boneless, separable lean only, trimmed to 0’ fat, all grades, cooked, grilled. 7 USDA-ARS Food Composition Database number 10067, Pork, fresh, loin, top loin (chops), boneless, separable lean only, cooked, braised. 8 USDA-ARS Food Composition Database number 10153: Pork, cured, ham, whole, separable lean only, roasted. 9 USDA-ARS Food Composition Database number 07043: Roast beef, deli style, prepackaged, sliced. 10 USDA-ARS Food Composition Database number 05711, Turkey, retail parts, breast, meat only, cooked, roasted. 11 USDA-ARS Food Composition Database number 07046: Turkey breast, low salt, prepackaged or deli, luncheon meat.