Abstract: The fatty acid compositions of 10 categories of traditional breakfast food were analyzed using gas chromatography.Results showed that the trans fatty acid contents of most samples were lower, except beef baozi, roasted bun, Deep-fried dough sticks, pumpkin pies, fried noodles with shredded meat, pure milk and fast milk.The trans fatty acid contents in these samples were higher than 2% of total fatty acids.In addition, eggs contained higher percentage of monounsaturated fatty acids ( 41.46% ⁵6.50%) , soy-bean milk contained higher percentage of polyunsaturated fatty acids ( 57.48% % ⁵8.97%) .Some conjugated linoleic acids and branch chain fatty acids could be determined in pure milk. Generally, the distribution of saturated, monounsaturated and polyunsaturated fatty acids of breakfast with higher content of carbohydrate was reasonable, the ratio of them was among the 1∶1¹.5∶1, which was recommended by nutrition committee and national organization.