Table 5 Total ganglioside concentrations (mg/100 g) of meat/liver/egg consumed by subjects (N = 74)
Liver, Meat, Egg | mg/100 gm | Â | Â | Â | Total gangliosides |
|---|---|---|---|---|---|
| Â | Ganglioside class | Â | |||
| Â | GD1a | GM4 | GM3 | GD3 | Â |
Bovine liver | 5.1 | 0.0 | 0.7 | 0.2 | 5.9 |
Chicken liver | 0.9 | 1.7 | 26.8 | 0.6 | 29.0 |
Chicken thigh (with skin) | 0 | 0.0 | 1.1 | 0.3 | 1.4 |
Chicken breast (with skin) | 0 | 0.0 | 0.7 | 0.2 | 0.9 |
Chicken Nugget | 0 | 0.0 | 1.4 | 0.1 | 1.5 |
Beef blade steak | 0 | 0.0 | 0.8 | 0.1 | 0.9 |
Prime minced beef meat | 0 | 0.0 | 0.5 | 0.0 | 0.5 |
Pork Mince meat | 0 | 0.0 | 0.3 | 0.0 | 0.3 |
Chicken whole egg (free range) | 0 | 1.0 | 0.1 | 0.0 | 1.1 |
Chicken egg yolk (free range) | 0 | 3.3 | 12.0 | 0.6 | 15.9 |
Caged whole egg | 0 | 0.5 | 0.9 | 0.1 | 1.5 |
Cage egg yolk | 0 | 3.4 | 3.3 | 0.3 | 7.0 |
duck egg 1 (whole -free range) | 0 | 0.7 | 0.0 | 0.0 | 0.8 |
duck egg 2 (whole -free range) | 0 | 0.6 | 0.0 | 0.0 | 0.6 |
Duck egg yolk -free range | 0 | 1.9 | 2.7 | 0.5 | 5.0 |
Duck egg yolk -free range | 0 | 1.5 | 2.5 | 0.4 | 4.4 |