Fat - poultry, fish & eggs

Poultry and fish are excellent sources of protein. Most representatives contain very little fat. Also priced fish and chicken are well below comparable meat products. The fat source in poultry is especially the skin, which is particularly tasty and rich in vitamins, but contains a lot of fat. It is particularly noteworthy that fatty acids found in fish and seafood (omega-three fatty acids) have been shown to reduce the development of cardiovascular disease (myocardial infarction, arteriosclerosis). This makes fish especially healthy, so fish should be eaten at least twice a week.

Eggs only in moderation

That eggs (especially yolk) contain plenty of fat (and cholesterol) seems to be a well-known fact. However, the very divergent recommendations on the maximum weekly egg consumption show that the experts are not in agreement. Undoubtedly, excessive egg consumption is not healthy. However, the egg is an excellent vitamin supplier and contains the highest quality protein whatsoever.

Poultry, fish, seafood, eggsFat content in percent
poultry
Ostrich steak *0.5
turkey breast1.0
Trutenschnitzel1.3
Poultry breast (without skin)1.8
chicken liver4.7
Chicken (with skin)5.6
Turkey meat (with skin)7.5
Chicken legs (with skin)12.6
goose liver15.1
duck17.2
boiling fowl20.3
Goose (with skin)31.0
freshwater fish
pike-perch0.7
Egli0.8
pike0.9
carp2.1
Trout2.7
whitefish3.2
eel24.5
smoked eel28.6
marine fish
Cod, cod0.4
flounder0.7
plaice0.8
fresh anchovies2.3
fresh salmon13.6
Tuna canned water15.5
smoked salmon19.4
smoked herring21.5
Anchovy oil preserves24.6
Tuna canned oil30.4
seafood
crayfish0.4
Octopus0.9
mussels1.3
shrimps1.5
lobster1.9
eggs
fresh egg whites (egg whites)0.1
fresh egg11.3
fresh egg yolk31.4
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