Composition of saturated and unsaturated fatty acids of foods frequently consumed in Argentina

The composition of food lipid, including total lipids, saturated, monosaturated, and polyunsaturated fatty acids was analysed in this study. Foods, which were frequently consumed in Argentina and included in this 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 oils 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 identify the preparation of foods and will be beneficial for the people in other countries of Latinoamerica.