• Fat in Fish

    Fat Content of Fish 3. Please note: all fat values are approximate Fish (3oz) Saturated Fat (g) Total Fat (g) Sea Bass 0.6g 2.2g Sea Trout 0.9g 3.1g Snapper 0.2g 1.1g Swordfish 1.2g 4.4g Tuna, bluefin 1.1g 4.2g Tuna, canned in oil 1.4g 6.9g Tuna, canned in water 0.7g 2.5g Salmon, pink, canned 1.3g 5.1g

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  • Fat in Yogurt

    Fat Content of Yogurt Please note: all fat values are approximate Generic Yogurt (25g) Saturated Fat (g) Total Fat (g) Yogurt, plain, low-fat trace 0.2g Yogurt, plain, regular 0.2g 1g Greek yogurt 1.2g 2.2g Yogurt, fruit, low-fat 0.1g 0.3g Yogurt, fruit, regular 0.2g 1g Best Value Online Diet on the Net Weight Loss Diet Program

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  • Fat in Waffles

    Fat Content of Waffles Please note: all fat values are approximate Waffles (1oz) Saturated Fat (g) Total Fat (g) Waffles, plain, frozen 0.4g 2.2g Waffles, plain, recipe-based 0.8g 4g Waffles, Kelloggs Eggo (1 serving) 1.3g 7.4g Waffles, Aunt Jemina (1 serving) 1.6g 6g Best Value Online Diet on the Net Weight Loss Diet Program An

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  • Fat in Veal

    Fat Content of Veal Please note: all fat values are approximate Veal (3oz) Saturated Fat (g) Total Fat (g) Veal, loin, broiled 5g 13g Veal, loin, pan-fried, lean only 1g 4g Veal, shank, braised 1.8g 5.3g Veal, shoulder, lean & fat 2.9g 7.2g Veal, sirloin, lean & fat 4.4g 11.2g Veal, cubed, braised 1g 3.7g

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  • Fat in Tortilla & Potato Chips

    Fat Content of Tortilla & Potato Chips Please note: all fat values are approximate Chips Serving Saturated Fat (g) Total Fat (g) Tortilla chips, plain 7.5 oz 11g 56g Tortilla chips, ranch 7 oz 9g 47g Potato chips, cheese 7 oz 18g 70g Potato chips, barbecue 7 oz 16g 64g Corn chips, plain 7 oz

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  • Fat Substitutes – Weight & Health

    Fat Substitutes – Healthy Weight Control Fat substitutes can play a role in weight control, but they are far from being a complete solution. Nine Americans out of ten consume reduced-fat products. Yet obesity rates continue to rise. The American Heart Association’s (AHA) Nutrition Committee has been looking into fat substitutes and concluded that you

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