A. Navarro et al., COMPOSITION OF SATURATED AND UNSATURATED FATTY-ACIDS OF FOODS FREQUENTLY CONSUMED IN ARGENTINA, Archivos latinoamericanos de nutricion, 47(3), 1997, pp. 276-281
The composition of food lipid, including total lipids, saturated, mono
saturated, and polyunsaturated fatty acids was analysed in this study.
Foods, which were frequently consumed in Argentina and included in th
is study were: lean and fatty red meats, ''ossobucco'' with or without
bone marrow, lean and skinned chicken meager and fatty fish, several
sausages (salami and blood sausage), several crackers, hand-made fatty
bread, fried and baked biscuits, ice cream, milk-marmelade, edible oi
ls and bovine tallow. The content of fatty acids grouped according to
their families in the food and description of the formulation of each
food are given in the current paper. The glossary will help to identif
y the preparation of foods and will be beneficial for the people in ot
her countries of Latinoamerica.