U.S. Department of Health and Human Services

Nutrition and Your Health:
Dietary Guidelines for Americans

U.S. Department of Agriculture

PART E: TRANSLATING THE SCIENCE INTO DIETARY GUIDANCE

Table E-2. Differences in Saturated Fat and Calorie Content of Commonly Consumed Foods

A Comparison of Saturated Fat in Some Foods
Food Category Portion Saturated
Fat
Content in Grams
Calories
Cheese      
  • Regular cheddar cheese
  • Low-fat cheddar cheese
1 oz.

1 oz.

6.0

1.2

114

49

Ground beef      
  • Regular ground beef (25% fat)
  • Extra lean ground beef (5% fat)

3 oz. (cooked)
3 oz. (cooked)

6.1

2.6

236

148

Milk      
  • Whole milk
    (3.24%)
  • Low-fat (1%) milk

1 cup

1 cup

4.6

1.5
146

102
Breads

 

 

 

  • Croissant (med)
  • Bagel, oat bran (4”)
1 medium
1 medium
6.6
0.2
231
227
Frozen desserts      
  • Regular ice cream
  • Frozen yogurt
cup
cup
4.9
2.0
145
110
Table spreads  

 

 

  • Butter
  • Trans-free soft margarine
1 tsp.
1 tsp.
2.4
0.7
34
25
Chicken      
  • Fried chicken (leg)

  • Chicken breast
3 oz. (cooked)
3 oz. (cooked)
3.3

0.9
212

140
Fish      
  • Fried fish
  • Baked fish
3 oz.
3 oz.
2.8
1.5
195
129

Source: ARS Nutrient Database for Standard Reference, Release 17

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Table of Contents

A. Executive Summary

B. Introduction

C. Methodology

D. Science Base
  •  
  • Section 1. Aiming To Meet Nutrient Intake Recommendations
     
  •  
  • Text
     
  •  
  • Tables
  •  
  • Section 2. Energy
  •  
  • Section 3. Discretionary Calories
  •  
  • Section 4. Fats
  •  
  • Section 5. Carbohydrates
  •  
  • Section 6. Selected Food Groups
  •  
  • Section 7. Fluid and Electrolytes
  •  
  • Section 8. Ethanol
  •  
  • Section 9. Food Safety
  •  
  • Section 10. Major Conclusions

    E.  Translating the Science into Dietary Guidance
        
  • Text
  •  
  • Tables and Figures
  • F.  Research Recommendations

    G. Appendices
  •  
  • Glossary
  •  
  • Description of USDA Analyses
  •  
  • Summary Tables from Systematic Review
  •  
  • IOM Tables
    (Institute of Medicine tables referenced in the 2005 Dietary Guidelines Advisory Committee Report are available at http://www.nap.edu)
  •  
  • History of Dietary Guidelines
  •  
  • Summary of Recommendations
  •  
  • Biographical Sketches of DGAC Members
  •  
  • Acknowledgements

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