Most of an egg’s total fatty acid composition is monounsaturated (approximately 38%). About a further 16% is polyunsaturated and only 28% is saturated . An average medium size egg contains 177mg cholesterol, about 12% less than eggs contained twenty years ago.
9% of an egg is fat but why is there 12% less cholesterol?
I think it depends on your data source. For example, the Food Data Central entry for “eggs, grade A, large, egg whole” shows saturated fat of 32.1% by weight of the egg, mono-unsaturated fat at 36.4%, polyunsaturated fat at 18.3%, and 411 mg of cholesterol.
It’s also going to depend on what the chickens eat, which sadly tends to have a lot of PUFAs.
