Template:Fat composition in different foods (table)

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Fat composition in foods.png
Food Saturated Mono-
unsaturated
Poly-
unsaturated
As weight percent (%) of total fat
Cooking oils
Canola oil 08 64 28
Coconut oil 87 13 01
Corn oil 13 24 59
Cottonseed oil[1] 27 19 54
Olive oil[2] 14 73 11
Palm kernel oil[1] 86 12 02
Palm oil[1] 51 39 10
Peanut oil[3] 17 46 32
Rice bran oil 25 38 37
Safflower oil, high oleic[4] 06 75 14
Safflower oil, linoleic[1][5] 06 14 75
Soybean oil 15 24 58
Sunflower oil[6] 11 20 69
Dairy products
Butterfat[1] 66 30 04
Cheese, regular 64 29 03
Cheese, light 60 30 00
Ice cream, gourmet 62 29 04
Ice cream, light 62 29 04
Milk, whole 62 28 04
Milk, 2% 62 30 00
*Whipping cream[7] 66 26 05
Meats
Beef 33 38 05
Ground sirloin 38 44 04
Pork chop 35 44 08
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 05
Hot dog, turkey 28 40 22
Burger, fast food 36 44 06
Cheeseburger, fast food 43 40 07
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 05
Nuts
Almonds dry roasted 09 65 21
Cashews dry roasted 20 59 17
Macadamia dry roasted 15 79 02
Peanut dry roasted 14 50 31
Pecans dry roasted 08 62 25
Flaxseeds, ground 08 23 65
Sesame seeds 14 38 44
Soybeans 14 22 57
Sunflower seeds 11 19 66
Walnuts dry roasted 09 23 63
Sweets and baked goods
Candy, chocolate bar 59 33 03
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
Fats added during cooking or at the table
Butter, stick 63 29 03
Butter, whipped 62 29 04
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 03
Dressing, blue cheese 16 54 25
Dressing, light Italian 14 24 58
Other
Egg yolk fat[8] 36 44 16
Avocado[9] 16 71 13
Unless else specified in boxes, then reference is:[10]
* 3% is trans fats

References

  1. ^ a b c d e Anderson. "Fatty acid composition of fats and oils" (PDF). UCCS. Retrieved April 8, 2017. 
  2. ^ "NDL/FNIC Food Composition Database Home Page". Nal.usda.gov. Retrieved May 21, 2013. 
  3. ^ USDA → Basic Report: 04042, Oil, peanut, salad or cooking Retrieved on January 16, 2015
  4. ^ nutritiondata.com → Oil, vegetable safflower, oleic Retrieved on April 10, 2017
  5. ^ nutritiondata.com → Oil, vegetable safflower, linoleic Retrieved on April 10, 2017
  6. ^ nutritiondata.com → Oil, vegetable, sunflower Retrieved on September 27, 2010
  7. ^ USDA Basic Report Cream, fluid, heavy whipping
  8. ^ nutritiondata.com → Egg, yolk, raw, fresh Retrieved on August 24, 2009
  9. ^ "09038, Avocados, raw, California". National Nutrient Database for Standard Reference, Release 26. United States Department of Agriculture, Agricultural Research Service. Retrieved 14 August 2014. 
  10. ^ "Feinberg School > Nutrition > Nutrition Fact Sheet: Lipids". Northwestern University. Archived from the original on 2011-07-20.