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{{navbar|Fat composition in different foods (table)|plain=1}}[[File:Fat composition in foods.svg|right|260px]]
{|class="wikitable sortable" style="text-align:right"
|-
!rowspan=2| Food !! Saturated !! Mono- unsaturated !! Poly- unsaturated
|-
! colspan=3| As weight percent (%) of total fat
|-
!colspan=4| '''[[Cooking oil]]s'''
|-
| [[Algal oil]]<ref>{{cite web | url = https://www.thrivealgae.com/our-product/|title=Thrive Culinary Algae Oil|access-date = 7 January 2019 }}</ref> || 4|| 92|| 4
|-
| [[Canola]]<ref name=uccs.edu /> || 8 || 64 || 28
|-
| [[Coconut oil]] || 87 || 13 || 0
|-
| [[Corn oil]] || 13 || 24 || 59
|-
| [[Cottonseed oil]]<ref name=uccs.edu /> || 27 || 19 || 54
|-
| [[Olive oil]]<ref name=usda>{{cite web|url=http://www.nal.usda.gov/fnic/foodcomp/search/ |title=NDL/FNIC Food Composition Database Home Page |publisher=United States Department of Agriculture, Agricultural Research Service |access-date=May 21, 2013}}</ref> || 14 || 73 || 11
|-
| [[Palm kernel oil]]<ref name=uccs.edu /> || 86 || 12 || 2
|-
| [[Palm oil]]<ref name=uccs.edu /> || 51 || 39 || 10
|-
| [[Peanut oil]]<ref>{{cite web | url = http://ndb.nal.usda.gov/ndb/foods/show/634?fg=Fats+and+Oils&man=&lfacet=&format=&count=&max=25&offset=&sort=&qlookup= | archive-url = https://web.archive.org/web/20160309021611/https://ndb.nal.usda.gov/ndb/foods/show/634?fg=Fats+and+Oils&man=&lfacet=&format=&count=&max=25&offset=&sort=&qlookup= | url-status = dead | archive-date = March 9, 2016 | publisher = USDA | title = Basic Report: 04042, Oil, peanut, salad or cooking | access-date = 16 January 2015 }}</ref> || 17 || 46 || 32
|-
| [[Rice bran oil]] || 25 || 38 || 37
|-
|[[Safflower|Safflower oil, high oleic]]<ref>{{cite web | url = http://nutritiondata.self.com/facts/fats-and-oils/574/2 | work = nutritiondata.com | publisher = Condé Nast | title = Oil, vegetable safflower, oleic | access-date = 10 April 2017 }}</ref> || 6 || 75 || 14
|-
| [[Safflower|Safflower oil, linoleic]]<ref name=uccs.edu>{{cite web|url=http://www.uccs.edu/Documents/danderso/fats_oils.pdf | vauthors = Anderson D | publisher = University of Colorado, Department of Chemistry | location = Colorado Springs |title=Fatty acid composition of fats and oils |access-date=April 8, 2017}}</ref><ref>{{cite web | url = http://nutritiondata.self.com/facts/fats-and-oils/573/2 | work = nutritiondata.com | publisher = Condé Nast | title = Oil, vegetable safflower, linoleic | access-date = 10 April 2017 }}</ref> || 6 || 14 || 75
|-
| [[Soybean oil]] || 15 || 24 || 58
|-
| [[Sunflower oil]]<ref>{{cite web | url = http://nutritiondata.com/facts/fats-and-oils/572/2 | work = nutritiondata.com | publisher = Condé Nast | title = Oil, vegetable, sunflower | access-date = 27 September 2010 }}</ref> || 11 || 20 || 69
|-
| [[Mustard oil]] || 11 || 59 || 21
|-
!colspan=4 |'''Dairy products'''
|-
| [[Butterfat]]<ref name=uccs.edu /> || 66 || 30 || 4
|-
| [[Cheese]], regular || 64 || 29 || 3
|-
| Cheese, light || 60 || 30 || 0
|-
| Ice cream, gourmet || 62 || 29 || 4
|-
| Ice cream, light || 62 || 29 || 4
|-
| [[Milk]], whole || 62 || 28 || 4
|-
| Milk, 2% || 62 || 30 || 0
|-
| [[Whipped cream|Whipping cream]]<ref>[https://web.archive.org/web/20161221223006/https://ndb.nal.usda.gov/ndb/foods/show/52?fgcd=&manu=&lfacet=&format=&count=&max=50&offset=&sort=default&order=asc&qlookup=cream+whipping&ds= USDA Basic Report Cream, fluid, heavy whipping]</ref>*|| 66 || 26 || 5
|-
!colspan=4 |'''Meats'''
|-
| Beef || 33 || 38 || 5
|-
| Ground sirloin || 38 || 44 || 4
|-
| Pork chop || 35 || 44 || 8
|-
| Ham || 35 || 49 || 16
|-
| Chicken breast || 29 || 34 || 21
|-
| Chicken || 34 || 23 || 30
|-
| Turkey breast || 30 || 20 || 30
|-
| Turkey drumstick || 32 || 22 || 30
|-
| Fish, orange roughy || 23 || 15 || 46
|-
| Salmon || 28 || 33 || 28
|-
| Hot dog, beef || 42 || 48 || 5
|-
| Hot dog, turkey || 28 || 40 || 22
|-
| Burger, fast food || 36 || 44 || 6
|-
| Cheeseburger, fast food || 43 || 40 || 7
|-
| Breaded chicken sandwich || 20 || 39 || 32
|-
| Grilled chicken sandwich || 26 || 42 || 20
|-
| Sausage, Polish || 37 || 46 || 11
|-
| Sausage, turkey || 28 || 40 || 22
|-
| Pizza, sausage || 41 || 32 || 20
|-
| Pizza, cheese || 60 || 28 || 5
|-
!colspan=4 |'''Nuts'''
|-
| [[Almond]]s dry roasted || 9 || 65 || 21
|-
| [[Cashew]]s dry roasted || 20 || 59 || 17
|-
| [[Macadamia]] dry roasted || 15 || 79 || 2
|-
| [[Peanut]] dry roasted || 14 || 50 || 31
|-
| [[Pecan]]s dry roasted || 8 || 62 || 25
|-
| [[Flax#Flax_seeds|Flaxseeds]], ground || 8 || 23 || 65
|-
| [[Sesame#Cuisine|Sesame seeds]] || 14 || 38 || 44
|-
| [[Soybean]]s || 14 || 22 || 57
|-
| [[Sunflower seed]]s || 11 || 19 || 66
|-
| [[Walnut]]s dry roasted || 9 || 23 || 63
|-
!colspan=4 |'''Sweets and baked goods'''
|-
| Candy, chocolate bar || 59 || 33 || 3
|-
| Candy, fruit chews || 14 || 44 || 38
|-
| Cookie, oatmeal raisin || 22 || 47 || 27
|-
| Cookie, chocolate chip || 35 || 42 || 18
|-
| Cake, yellow || 60 || 25 || 10
|-
| Pastry, Danish || 50 || 31 || 14
|-
!colspan=4| Fats added during cooking or at the table
|-
| [[Butter]], stick || 63 || 29 || 3
|-
| Butter, whipped || 62 || 29 || 4
|-
| [[Margarine]], stick || 18 || 39 || 39
|-
| Margarine, tub || 16 || 33 || 49
|-
| Margarine, light tub || 19 || 46 || 33
|-
| Lard || 39 || 45 || 11
|-
| Shortening || 25 || 45 || 26
|-
| Chicken fat || 30 || 45 || 21
|-
| Beef fat || 41 || 43 || 3
|-
| Goose fat<ref>{{cite web | url = http://www.goosefat.co.uk/page/nutrition-and-health | title = Nutrition And Health | work = The Goose Fat Information Service }}</ref> || 33 || 55 || 11
|-
| Dressing, blue cheese || 16 || 54 || 25
|-
| Dressing, light Italian || 14 || 24 || 58
|-
!colspan=4| '''Other'''
|-
| [[Egg oil|Egg yolk]] fat<ref>{{cite web | url = http://www.nutritiondata.com/facts/dairy-and-egg-products/113/2 | work = nutritiondata.com | publisher = Condé Nast | title = Egg, yolk, raw, fresh | access-date = 24 August 2009 }}</ref>
| 36 || 44 || 16
|-
|[[Avocado]]<ref>{{cite web|url=http://ndb.nal.usda.gov/ndb/foods/show/2235|archive-url=https://web.archive.org/web/20140110085159/http://ndb.nal.usda.gov/ndb/foods/show/2235|url-status=dead|archive-date=January 10, 2014|title=09038, Avocados, raw, California |publisher= United States Department of Agriculture, Agricultural Research Service|work=National Nutrient Database for Standard Reference, Release 26|access-date=14 August 2014}}</ref>
| 16 || 71 || 13
|-
|colspan=4| Unless else specified in boxes, then reference is:<ref>{{cite web
| archive-url = https://web.archive.org/web/20110720014201/http://nuinfo-proto4.northwestern.edu/nutrition/factsheets/lipids.html
| url = http://nuinfo-proto4.northwestern.edu/nutrition/factsheets/lipids.html
| title = Feinberg School > Nutrition > Nutrition Fact Sheet: Lipids
| publisher = Northwestern University
| archive-date = 2011-07-20
}}</ref>
|-
|colspan=4| * 3% is trans fats
|}<noinclude>
{{Template reference list}}
[[Category:Food templates]]
</noinclude>

Template:Fat composition in different foods (table) - Revision history

Indicwiki: 1 revision imported from :alpha:Template:Fat_composition_in_different_foods_(table)

alpha>Indicwiki: Created page with "{{navbar|Fat composition in different foods (table)|plain=1}}260px {|class="wikitable sortable" style="text-align:right" |- !rowspa..."