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Oils and fats
Saturated fatty acids MUFA PUFA
4:0
6:0
8:0
10:0
12:0
14:0
16:0
18:0
20:0
22:0
24:0
16:1
18:1
20:1
22:1
18:2
18:3
Almond[ 1]
6.5
1.7
0.6
69.4
17.4
Almond[ 2]
1
5
77
17
Apricot kernel[ 1]
5.8
0.5
1.5
58.5
29.3
Avocado[ 1]
10.9
0.7
2.7
67.9
12.5
1
Basil[ 3]
8.5
11
24.5
54.5
Brazil nut
0.1
13.5
11.8
0.5
0.3
29.1
0.2
42.8
0.2
Butter[ 5]
5.3
2.8
1.6
3.1
3.4
10.8
28.1
10.6
1.4
20.8
0.3
2
Butter, anhydrous [ 1]
3.2
1.9
1.1
2.5
2.8
10
26.2
12.1
2.2
25
2.2
1.4
Canola[ 1]
4.3
2.1
0.7
0.3
0.2
61.7
1.3
19
9.1
Canola
3.9
1.9
0.6
0.2
0.2
0.2
64.1
1
18.7
9.2
Cashew[ 3]
11.5
9
61
17
Cocoa butter[ 1]
0.1
25.4
33.2
0.2
32.6
2.8
0.1
Coconut
0.4
7.3
6.6
47.8
18.1
8.9
2.7
0.1
6.4
1.6
Corn[ 1]
10.6
1.8
0.4
0.1
27.3
0.1
53.5
1.2
Cottonseed[ 8]
0.9
25.5
2.5
0.3
0.2
0.6
17.7
52.2
0.1
Grapeseed[ 1]
0.1
6.7
2.7
0.3
15.8
69.6
0.1
Hazelnut
0.1
5.8
2.7
0.2
0.3
79.3
0.2
10.4
0.5
Hemp[ 3]
6.5
3
11.5
56.5
20
Lard[ 9]
0.1
0.2
1.4
24.9
14.1
2.8
43.1
10.7
1
Macadamia nut
1
8.4
3.2
2.3
17.3
65.1
2.2
2.3
0.1
Olive[ 1]
11.3
2
0.4
0.1
1.3
71.3
0.3
9.8
0.8
Olive, Virgin
13.8
2.8
0.1
1.9
69
12.2
Palm kernel
0.3
3.6
3.3
48
16.7
8.5
2.1
14.9
2.5
Palm[ 12]
0.3
1.1
43.5
4.3
0.2
0.2
39.8
10.2
0.3
Palm[ 1]
0.1
1
43.5
4.3
0.3
36.6
0.1
9.1
0.2
Peanut
0.1
11.6
3.1
1.5
3
1
0.2
46.5
1.4
31.4
Rapeseed 4.8
1.9
60.5
22.5
9.5
Rice bran
0.4
19.8
1.9
0.9
0.3
0.2
42.3
0.5
31.9
1.2
Safflower, high oleic [ 1]
0.1
4.9
1.9
0.4
0.3
0.1
74.8
0.3
12.7
0.1
Safflower [ 14] 7.3
2.5
13.6
75.7
0.5
Sesame
0.1
9.2
5.8
0.7
0.2
0.1
40.6
0.2
42.6
0.3
Soybean[ 1]
10.5
4.4
0.4
0.4
22.6
0.2
51
6.8
Soybean
0.1
11
4
0.3
0.1
0.1
23.4
53.2
7.8
Soybean, low linolenic [ 8]
10.8
4.5
0.4
0.4
26.1
55.4
2
Soybean, high oleic [ note 1]
7.3
3.4
0.4
0.4
85.1
1.3
2
Sunflower
0.5
0.2
6.8
4.7
0.4
0.1
18.6
68.2
0.5
Sunflower, high linoleic [ 1]
5.9
4.5
19.5
65.7
Sunflower, linoleic [ 1]
5.4
3.5
0.2
45.3
39.8
0.2
Sunflower, mid-oleic [ 1]
0.1
4.2
3.6
0.3
0.8
0.1
57
0.2
28.9
Sunflower, high oleic [ 1]
0.1
3.7
4.3
1
0.1
82.6
1
3.6
0.2
Sunflower, high oleic I
5
3
82
9
Sunflower, high oleic II
5
4
90
1
Tallow, beef[ 1]
0.9
3.7
24.9
18.9
4.2
36
0.3
3.1
0.6
Tallow, mutton[ 1]
3.8
21.5
19.5
2.3
37.6
5.5
2.3
Walnut
0.1
6.7
2.3
0.1
0.2
21
0.2
57.5
11.6
[ 17] Parts per hundred
^ Warner and Gupta reported fishy and stale flavors in potato chips fried in this oil and attributed them to the unusual linoleic:linolenic acids ratio.[ 8]
^ a b c d e f g h i j k l m n o p q r "National Nutrient Database for Standard Reference Release 28" (PDF) . USDA.^ R.S. Guad; S.J. Surana; G.S. Talele; S.G. Talele; S.B. Gokhale (2006). Natural Excipients ISBN 978-81-85790-60-2 ^ a b c The Lipid Handbook (2007) , pp. 71–73.^ The Lipid Handbook (2007) , pp. 93.^ a b c Warner, K.; Gupta, M. (2005). "Potato chip quality and frying oil stability of high oleic acid soybean oil" . Journal of Food Science . 70 (6). ^ The Lipid Handbook (2007) , pp. 98.^ Sundram, K; Sambanthamurthi, R; Tan, YA (2003). "Palm fruit chemistry and nutrition" (PDF) . Asia Pacific Journal of Clinical Nutrition . 12 (3): 355–62. PMID 14506001 . ^ Takeuchi, H.; Matsuo, T.; Tokuyama, K.; Shimomura, Y.; Suzuki, M. "Diet-induced thermogenesis is lower in rats fed a lard diet than in those fed a high oleic acid safflower oil diet, a safflower oil diet or a linseed oil diet" . The Journal of Nutrition . 125 (4): 920. ^ "Fats and fatty acids" .
