Template:Principal fatty acids of common cooking oils
| PUFA | MUFA | Saturated | ||||||
|---|---|---|---|---|---|---|---|---|
| Ω-3 | Ω-6 | Ω-9 | ||||||
| ALA | Linoleic | Oleic | Erucic | Palmitic | Stearic | Lauric | Myristic | |
| Butter fat[1] | 32% | 25% | ||||||
| Cocoa butter[1] | 37% | 25% | 35% | |||||
| Coconut[1] | 48% | 18% | ||||||
| Corn[1] | 58% | 26% | ||||||
| Cottonseed[1] | 54% | 24% | ||||||
| Lard[1] | 46% | 23% | ||||||
| Olive[1] | 12% | 68% | 14% | |||||
| Palm[1] | 38% | 47% | ||||||
| Palm Kernel[1] | 50% | 16% | ||||||
| Peanut[1] | 31% | 46% | ||||||
| Rapeseed, canola[1] | 19% | 31% | 23% | |||||
| Safflower[1] | 75% | |||||||
| Sesame[1] | 43% | 42% | ||||||
| Sorghum[1] | 52% | 31% | ||||||
| Soybean[1] | 50% | 25% | ||||||
| Sunflower[1] | 68% | 20% | ||||||
| Tallow, beef[1] | 44% | 35% | ||||||
| Tallow, mutton[1] | 43% | 30% | ||||||