Vegetable Oils and Shortening

Mustard Oil

23%

76%

99%

Canola Oil <....more>

33%

55%

88%

  7%

Almond Oil

19%

73%

92%

8%

Hazelnut Oil

14%

76%

90%

10%

Safflower Oil

12%

9%

Sunflower Oil

66%

20%

86%

  10%

Grape Seed Oil

71%

17%

88%

12%

Corn Oil

59%

24%

83%

13%

Olive Oil

8%

82%

13%

Sesame Oil

46%

40%

86%

14%

Walnut Oil

67%

19%

86%

14%

Soybean Oil

58%

23%

81%

14%

Peanut Oil

32%

46%

78%

17%

Avocado Oil

10%

70%

80%

20%

Wheat Germ Oil

50%

30%

80%

20%

Cottonseed Oil

52%

18%

70%

26%

Lard

12%

47%

59%

41%

Palm Oil

9%

37%

46%

49%

Cocoa Butter

3%

35%

38%

62%

Butter

4%

30%

34%

66%

Margarine (Hard)

16%

14%

30%

80%

Soft Tub Margarine ⁽²⁾

31%

47%

78%

17%

Stick Margarine ⁽²⁾

18%

59%

77%

19%

Vegetable Shortening ⁽²⁾

14%

51%

65%

31%

Palm Kernel Oil

11%

81%

Coconut Oil <....more>

Animals Fats

Tuna Fat ⁽¹⁾

Chicken Fat

Lard

Mutton Fat

Beef Fat

Butter Fat

⁽¹⁾ Fat from white tuna, canned in water, drained solids

⁽²⁾ Made with hydrogenated soybean oil and hydrogenated cottonseed oil

⁽³⁾ Total unsaturated fatty acids = polysaturated fatty acids + monounsaturated fatty acids.  The sum of total unsaturated fatty acids + saturated fatty acids will not add to 100% because each item has a small amount of other fatty substances that are neither saturated nor unsaturated