Egg Yolks - High Linoleic Acid, or Not?

[AinmAnseo]

I see lots of comments about how Peat ate only 2 egg yolks a day, due to concerns about LA, and posts from Haidut noting that he eats egg yolks without any concerns.

But I don't see an actual value for how many g of LA are in the average egg yolk (from a chicken NOT fed corn, soy or flaxseed).

Does anyone have any solid numbers for PUFAs or LA in particular in egg yolks from chickens raised naturally?

 

[LucH]

Does anyone have any solid numbers for PUFAs or LA in particular in egg yolks from chickens raised naturally?

See flax eggs if fed with raw food, in liberty + supplement omega-3. See Greek eggs for chicken brought up in a garden.
AA in egg yolk (arachidonic acid)

mg fatty acid/g egg yolk

Source: Simopoulos, ajcn.nutrition.org (Am J Clin Nutr 1992)

Nber carbons - Super market – Fish meal eggs – flax eggs – Greek Eggs

*) Saturates

14:0 0.7 1.0 0.6 1.1

15:0 0.1 0.3 0.2 -

16:0 56.7 67.8 58.9 77.6

17:0 0.3 0.8 0.5 0.7

18:0 22.9 23.0 26.7 21.3

Total 80.7 92.9 86.9 100.7

*) Monounsaturates

16:lw7 4.7 5.1 4.4 21.7

18:1 110.0 102.8 94.2 120.5

20:1w9 0.7 0.9 0.5 0.6

24:1w9 - 0.1 - -

Total 115.4 108.9 99.1 142.8

*) Omega-6 polyunsaturates

18:2w6 26.1 67.8 42.4 16.0

18:3w6 0.3 0.3 0.2 -

20:2w6 0.4 0.6 0.4 0.2

20:3ı,6 0.5 0.5 0.4 0.5

20:4 (AA) w6 5.0 4.4 2.6 5.4

22:4w6 0.4 0.3 - 0.7

22:5w6 1.2 0.2 - 0.3

Total 33.9 74. 1 46.0 23.1

*) Omega-3 polyunsaturates

18:3w3 0.5 4.1 21.3 6.9

20:3w3 - 0.1 0.4 0.2

20:5w3 - 0.2 0.5 1.2

22:5w3 0. 1 0.4 0.7 2.8

22:6w3 1.1 6.5 5.1 6.6

Total 1.7 11.3 28.0 17.7

Polyunsaturates/saturates 0.4 0.9 0.9 0.4

Monounsaturates/saturates 1.4 1.2 1.1 1.4

w6/w3 19.9 6.6 1.6 1.3

Supermarket eggs, standard US Department of Agriculture eggs found in US supermarkets;

fish-meal eggs, main source of fatty acids provided by fish meal and whole soybeans;

flax eggs, main source of fatty acids provided by flax flour;

and Greek eggs, free-ranging chickens.

Saturates to saturates is twice as high for the fish-meal and flax eggs as for the Greek eggs. It is also of interest that 16: 1w7 is elevated in Greek eggs.

The ratio of w6 to w3 fatty acids (ı6:w3) for Greek eggs was 1.3 and that of the supermarket egg was 19.9.

The ratio of monounsaturates to saturates is similar for all four types of eggs whereas the ratio of polyunsaturates to saturates is twice as high for the fish-meal and flax eggs as for the Greek eggs. It is also of interest that 16: 1w7 is elevated in Greek eggs.