Fatty Acid Percentages of Vegetable Oils and Animal Fats

 

 

 

Saturated Fat

%

Polyunsaturated Fats

%

Monounsaturated Fats

%

 

 

LA1, 3

ALA1, 2

GLA3

Oleic4

Avocado

20

10

 

 

70

Black Currant Oil

8

47

15

17

12

Borage Oil

14

39

 

24

17

Beef Fat (tallow)

52

4

 

 

44

Butter

66

4

 

 

30

Canola (rapeseed) Oil

6

22

10

 

62

Coconut Oil

91

3

 

 

6

Corn Oil

17

59

 

 

24

Cottonseed Oil

25

51

1

 

23

Evening Primrose Oil

10

72

 

9

9

Flax (linseed) Oil

9

14

58

 

19

Hemp Seed Oil

8

55

20

5

12

Lard (from hogs)

41

12

 

 

47

Macadamia Oil

15

10

 

 

75

Olive Oil

16

8

 

 

76

Palm Kernel Oil

85

2

 

 

13

Peanut Oil

18

33

 

 

49

Perillo Oil

8

29

55

 

8

Safflower Oil

12

75

 

 

13

Salmon Oil

21

2

49**

 

28

Sesame Oil

14

44

2

 

40

Soybean Oil

15

52

7

 

26

Sunflower Oil

12

65

 

 

23

Walnut Oil

13

50

12

 

25

 

* Published fatty acid values vary widely.  When analyzing an oil, the fatty acid percentages  will vary, depending on a number of factors including the growing conditions, the region, the species, and the laboratory methods of measurement.  The values in this table were adapted from numerous sources.1,2,3,4,5,6

 

 

1. Essential

2. Omega 3

3. Omega 6

4. Omega 9

**Approximately 40% as pre-formed EPA and DHA

 
1. Wildman, RE. Medeiros, DM. Advanced Human Nutrition. CRC Press, Boca Raton, FL 2000; 123-150.

2. Ensminger, AH. Ensminger, ME. Konlande, JE. Robson, JR. Encyclopedia of Foods and Nutrition. CRC Press, Boca Raton, FL 1995.

3. Medical Economics. PDR for Nutritional Supplements, First Ed. 2001. Medical Economics: Montvale, NJ.

4. Bland, J. et al. “Clinical Nutrition; A Functional Approach.” Institute for Functional Medicine 1999; Gig Harbor Washington.

5. Bralley, JA. Lord, R. Laboratory Evaluations in Molecular Medicine. Institute for Advances in Molecular Medicine. Norcross, GA 2001.

6. Schmidt, MA. Smart Fats. Frog Ltd, Berkeley, CA 1997.

 

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