Saturated Fat
Saturated fat is a type of fat with no double bonds, solid at room temperature and common in animal products and tropical oils. It is not essential, and dietary guidelines recommend limiting it to less than 10% of total calories because excess intake raises LDL cholesterol and cardiovascular risk.
- Unit
- g
- Functions
- Concentrated energy source, Component of cell membranes, Substrate for some hormone and signaling molecule synthesis
- Food sources
- Butter, Cheese, Fatty meat, Coconut oil, Palm oil, Lard, Cream
- Excess
- High intake is associated with raised LDL cholesterol and increased cardiovascular disease risk; guidelines advise limiting it to under 10% of daily calories.
Richest foods
| Butter, Salted | Dairy | 51.4 g |
| Cream Cheese | Dairy | 19.3 g |
| Cheddar Cheese | Dairy | 18.9 g |
| Quiche Lorraine | Egg | 14.5 g |
| Mozzarella Cheese, Whole Milk | Dairy | 13.2 g |
| Bacon, Cooked | Protein | 11.6 g |
| Coconut Oil | Fats & oils | 11.2 g |
| Beef Ribeye Steak, Cooked | Protein | 9 g |
| Ghee (Clarified Butter) | Fats & oils | 7.9 g |
| Lard | Fats & oils | 5 g |
| Milk, Whole, 3.25% Milkfat | Beverage | 4.6 g |
| Mackerel, Atlantic, Cooked | Seafood | 4.2 g |
Amount per food's listed serving.