6 BULLETIN 469, IT. S. DEPARTMENT OF AGRICULTURE. 



SOURCES AND KINDS OF EDIBLE FATS. 



The fats eaten in the ordinary mixed diet are furnished chiefly 

 by such foods as fat meats, butter, milk, and cream, but are also 

 present in smaller amounts in pastry, breads, eggs, cheese, cereals, 

 etc. Fat meats like pork (including lard) and beef furnish about 

 59 per cent of the total fat in the average American diet, ac- 



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Fig. 1. — Composition of some common fatty foods. 



cording to the results of about 400 studies as reported in an 

 earlier publication of this office. 1 The same investigations showed 

 that dairy products, including butter, milk, cream, and cheese, 

 furnish about 26 per cent of the total fat; cereal products, including 



1 U. S. Dept. Agr., Office Expt. Stas. Circ. 110 (1911). 



