Translations:Fat/20/en

Dietary sources

Properties of vegetable oils
The nutritional values are expressed as percent (%) by mass of total fat.

Type	Processing treatment	Saturated fatty acids	Monounsaturated fatty acids		Polyunsaturated fatty acids				Smoke point
			Total	Oleic acid (ω-9)	Total	α-Linolenic acid (ω-3)	Linoleic acid (ω-6)	ω-6:3 ratio
Avocado		11.6	70.6	52–66	13.5	1	12.5	12.5:1	250 °C (482 °F)
Brazil nut		24.8	32.7	31.3	42.0	0.1	41.9	419:1	208 °C (406 °F)
Canola		7.4	63.3	61.8	28.1	9.1	18.6	2:1	204 °C (400 °F)
Coconut		82.5	6.3	6	1.7				175 °C (347 °F)
Corn		12.9	27.6	27.3	54.7	1	58	58:1	232 °C (450 °F)
Cottonseed		25.9	17.8	19	51.9	1	54	54:1	216 °C (420 °F)
Cottonseed	hydrogenated	93.6	1.5		0.6	0.2	0.3	1.5:1
Flaxseed/linseed		9.0	18.4	18	67.8	53	13	0.2:1	107 °C (225 °F)
Grape seed		10.4	14.8	14.3	74.9	0.15	74.7	very high	216 °C (421 °F)
Hemp seed		7.0	9.0	9.0	82.0	22.0	54.0	2.5:1	166 °C (330 °F)
High-oleic safflower oil		7.5	75.2	75.2	12.8	0	12.8	very high	212 °C (414 °F)
Olive, Extra Virgin		13.8	73.0	71.3	10.5	0.7	9.8	14:1	193 °C (380 °F)
Palm		49.3	37.0	40	9.3	0.2	9.1	45.5:1	235 °C (455 °F)
Palm	hydrogenated	88.2	5.7		0
Peanut		16.2	57.1	55.4	19.9	0.318	19.6	61.6:1	232 °C (450 °F)
Rice bran oil		25	38.4	38.4	36.6	2.2	34.4	15.6:1	232 °C (450 °F)
Sesame		14.2	39.7	39.3	41.7	0.3	41.3	138:1
Soybean		15.6	22.8	22.6	57.7	7	51	7.3:1	238 °C (460 °F)
Soybean	partially hydrogenated	14.9	43.0	42.5	37.6	2.6	34.9	13.4:1
Sunflower		8.99	63.4	62.9	20.7	0.16	20.5	128:1	227 °C (440 °F)
Walnut oil	unrefined	9.1	22.8	22.2	63.3	10.4	52.9	5:1	160 °C (320 °F)