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

Fire at 01:48, 10 May 2025

2025-05-10T01:48:46Z

← Older revision		Revision as of 10:48, 10 May 2025
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	!colspan=4\| '''[[Cooking oil]]s'''		!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		\| [[Algal oil]] \|\| 4\|\| 92\|\| 4
	\|-		\|-
	\| [[Canola]]~~<ref name=uccs.edu />~~ \|\| 8 \|\| 64 \|\| 28		\| [[Canola]] \|\| 8 \|\| 64 \|\| 28
	\|-		\|-
	\| [[Coconut oil]] \|\| 87 \|\| 13 \|\| 0		\| [[Coconut oil]] \|\| 87 \|\| 13 \|\| 0
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	\| [[Corn oil]] \|\| 13 \|\| 24 \|\| 59		\| [[Corn oil]] \|\| 13 \|\| 24 \|\| 59
	\|-		\|-
	\| [[Cottonseed oil]]~~<ref name=uccs.edu />~~ \|\| 27 \|\| 19 \|\| 54		\| [[Cottonseed oil]] \|\| 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		\| [[Olive oil]] \|\| 14 \|\| 73 \|\| 11
	\|-		\|-
	\| [[Palm kernel oil]]~~<ref name=uccs.edu />~~ \|\| 86 \|\| 12 \|\| 2		\| [[Palm kernel oil]] \|\| 86 \|\| 12 \|\| 2
	\|-		\|-
	\| [[Palm oil]]~~<ref name=uccs.edu />~~ \|\| 51 \|\| 39 \|\| 10		\| [[Palm oil]] \|\| 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		\| [[Peanut oil]] \|\| 17 \|\| 46 \|\| 32
	\|-		\|-
	\| [[Rice bran oil]] \|\| 25 \|\| 38 \|\| 37		\| [[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, high oleic]] \|\| 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		\| [[Safflower\|Safflower oil, linoleic]] \|\| 6 \|\| 14 \|\| 75
	\|-		\|-
	\| [[Soybean oil]] \|\| 15 \|\| 24 \|\| 58		\| [[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		\| [[Sunflower oil]] \|\| 11 \|\| 20 \|\| 69
	\|-		\|-
	\| [[Mustard oil]] \|\| 11 \|\| 59 \|\| 21		\| [[Mustard oil]] \|\| 11 \|\| 59 \|\| 21
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	!colspan=4 \|'''Dairy products'''		!colspan=4 \|'''Dairy products'''
	\|-		\|-
	\| [[Butterfat]]~~<ref name=uccs.edu />~~ \|\| 66 \|\| 30 \|\| 4		\| [[Butterfat]] \|\| 66 \|\| 30 \|\| 4
	\|-		\|-
	\| [[Cheese]], regular \|\| 64 \|\| 29 \|\| 3		\| [[Cheese]], regular \|\| 64 \|\| 29 \|\| 3
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	\| Milk, 2% \|\| 62 \|\| 30 \|\| 0		\| 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		\| [[Whipped cream\|Whipping cream]]*\|\| 66 \|\| 26 \|\| 5
	\|-		\|-
	!colspan=4 \|'''Meats'''		!colspan=4 \|'''Meats'''
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	\| Beef fat \|\| 41 \|\| 43 \|\| 3		\| 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		\| Goose fat \|\| 33 \|\| 55 \|\| 11
	\|-		\|-
	\| Dressing, blue cheese \|\| 16 \|\| 54 \|\| 25		\| Dressing, blue cheese \|\| 16 \|\| 54 \|\| 25
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	!colspan=4\| '''Other'''		!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>		\| [[Egg oil\|Egg yolk]] fat
	\| 36 \|\| 44 \|\| 16		\| 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>		\|[[Avocado]]
	\| 16 \|\| 71 \|\| 13		\| 16 \|\| 71 \|\| 13
	\|-		\|-
	\|colspan=4\| <span style="font-size:x-small;">Unless else specified in boxes, then reference is:</span>~~{{cn\|date=August 2023}}~~		\|colspan=4\| <span style="font-size:x-small;">Unless else specified in boxes, then reference is:</span>
	\|-		\|-
	\|colspan=4\| <span style="font-size:x-small;">* 3% is trans fats</span>		\|colspan=4\| <span style="font-size:x-small;">* 3% is trans fats</span>

Fire: Created page with "{{navbar|Fat composition in different foods (table)|plain=1}}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 oils''' |- | Algal oil{{cite web | url = https://www.thrivealgae.com/our-product/|title=Thrive Cu..."

2025-05-10T01:47:01Z

Created page with "{{navbar|Fat composition in different foods (table)|plain=1}}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 oils''' |- | Algal oil<ref>{{cite web | url = https://www.thrivealgae.com/our-product/|title=Thrive Cu..."

New page

{{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:{{cn|date=August 2023}}
|-
|colspan=4| * 3% is trans fats
|}<noinclude>
{{Template reference list}}
[[Category:Food templates]]
</noinclude>