Table

Fatty Acid Composition of Roasted Turkey (All Classes) Meata

Light Meat Dark Meat

Fatty Acid

No Skin

With Skin

No Skin

With Skin

12:0

0.01 (0.4)

0.01 (0.1)

0.02 (0.3)

0.01 (0.1)

14:0

0.02 (0.8)

0.06 (0.8)

0.05 (0.8)

0.08 (0.8)

16:0

0.47 (19.2)

1.45 (20.2)

1.28 (20.6)

2.1 (20.5)

18:0

0.31 (12.7)

0.55 (7.6)

0.72 (11.6)

0.9 (8.8)

Total saturated

1.03 (42.0)

2.34 (32.5)

2.42 (38.9)

3.49 (34.1)

16:1

0.07 (2.9)

0.47 (6.5)

0.24 (3.9)

0.59 (5.8)

18:1

0.46 (18.8)

2.29 (31.8)

1.35 (21.7)

2.97 (29.0)

20:1

0.01 (0.4)

0.01 (0.1)

0.03 (0.5)

0.02 (0.2)

22:1

0.01 (0.4)

0.01 (0.1)

0.02 (0.3)

0.02 (0.2)

Total monounsaturated

0.56 (22.9)

2.84 (39.5)

1.64 (26.4)

3.65 (35.7)

18:2

0.57 (23.3)

1.64 (22.8)

1.75 (28.1)

2.61 (25.5)

18:3

0.01 (0.4)

0.10 (1.4)

0.07 (1.1)

0.14 (1.4)

20:4

0.17 (6.9)

0.16 (2.2)

0.26 (4.2)

0.24 (2.3)

20:5

22:5

0.03 (1.2)

0.03 (0.4)

0.04 (6.4)

0.03 (0.29)

22:6

0.03 (1.2)

0.03 (0.4)

0.06 (9.6)

0.05 (0.5)

Total polyunsaturated

0.86 (35.1)

2.01 (28.0)

2.16 (34.7)

3.09 (30.2)

Total fat (g/100 g edible portion)

0 0

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