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

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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..."
 
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!colspan=4| '''[[Cooking oil]]s'''
!colspan=4| '''[[Cooking oil]]s'''
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| [[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
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| [[Canola]]<ref name=uccs.edu /> || 8 || 64 || 28  
| [[Canola]] || 8 || 64 || 28  
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| [[Coconut oil]] || 87 || 13 || 0  
| [[Coconut oil]] || 87 || 13 || 0  
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| [[Corn oil]] || 13 || 24 || 59  
| [[Corn oil]] || 13 || 24 || 59  
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| [[Cottonseed oil]]<ref name=uccs.edu /> || 27 || 19 || 54
| [[Cottonseed oil]] || 27 || 19 || 54
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|-  
| [[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
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| [[Palm kernel oil]]<ref name=uccs.edu /> || 86 || 12 || 2
| [[Palm kernel oil]] || 86 || 12 || 2
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| [[Palm oil]]<ref name=uccs.edu /> || 51 || 39 || 10
| [[Palm oil]] || 51 || 39 || 10
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| [[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
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|-
| [[Rice bran oil]] || 25 || 38 || 37
| [[Rice bran oil]] || 25 || 38 || 37
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|[[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'''
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| [[Butterfat]]<ref name=uccs.edu /> || 66 || 30 || 4
| [[Butterfat]] || 66 || 30 || 4
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|-  
| [[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
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| 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
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| 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
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|-
|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>
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|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>
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