X. Lamb and veal. Comprehensive evaluation of fatty acids in foods

As a result of critical review of information on lipid composition of foods, representative values have been derived for the lipid and fatty acid contents of lamb and veal. Comprehensive tabulations of fatty acids in 100-gm. portions of raw and cooked retail cuts are given. The mean fatty acid profiles of the lean and adipose tissues which were used for computing the fatty acid values in the food tables are presented. The lean tissue lipid of lamb contains a significant amount of caprylic, arachidic, and arachidonic acids which are not present in the adipose tissue. A comparison of beef and veal shows that veal lipid is a richer source of polyunsaturated fatty acids. The new values presented here for fatty acids in lamb and veal should provide nutritionists and dietitians better means for evaluating diets.