Template:Fat composition in different foods (table): Difference between revisions

From Azupedia
Jump to navigation Jump to search
VisualWikitext
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-<br>unsaturated !! Poly-<br>unsaturated |- ! colspan=3| <span style="font-size:x-small;">As weight percent (%) of total fat</span> |- !colspan=4| '''Cooking oils''' |- | Algal oil<ref>{{cite web | url = https://www.thrivealgae.com/our-product/|title=Thrive Cu..."
 
No edit summary
 
Line 8: Line 8:
!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  
Line 16: Line 16:
| [[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
Line 40: Line 40:
!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
Line 54: Line 54:
| 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'''
Line 154: Line 154:
| 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
Line 162: Line 162:
!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>

Latest revision as of 10:48, 10 May 2025

Food Saturated Mono-
unsaturated		 Poly-
unsaturated
As weight percent (%) of total fat
Cooking oils
Algal oil 4 92 4
Canola 8 64 28
Coconut oil 87 13 0
Corn oil 13 24 59
Cottonseed oil 27 19 54
Olive oil 14 73 11
Palm kernel oil 86 12 2
Palm oil 51 39 10
Peanut oil 17 46 32
Rice bran oil 25 38 37
Safflower oil, high oleic 6 75 14
Safflower oil, linoleic 6 14 75
Soybean oil 15 24 58
Sunflower oil 11 20 69
Mustard oil 11 59 21
Dairy products
Butterfat 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
Whipping cream* 66 26 5
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
Nuts
Almonds dry roasted 9 65 21
Cashews dry roasted 20 59 17
Macadamia dry roasted 15 79 2
Peanut dry roasted 14 50 31
Pecans dry roasted 8 62 25
Flaxseeds, ground 8 23 65
Sesame seeds 14 38 44
Soybeans 14 22 57
Sunflower seeds 11 19 66
Walnuts dry roasted 9 23 63
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
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 33 55 11
Dressing, blue cheese 16 54 25
Dressing, light Italian 14 24 58
Other
Egg yolk fat 36 44 16
Avocado 16 71 13
Unless else specified in boxes, then reference is:
* 3% is trans fats

References

These references will appear in the article, but this list appears only on this page.


Retrieved from "https://wiki.tiffa.net/w/index.php?title=Template:Fat_composition_in_different_foods_(table)&oldid=144281"