Percentage of Specific Types of Fat in Common Oils and Fats*
| Oils |
Saturated
|
Monounsaturated
|
Polyunsaturated
|
Trans
|
| Canola |
7
|
58
|
29
|
0
|
| Safflower |
9
|
12
|
74
|
0
|
| Sunflower |
10
|
20
|
66
|
0
|
| Corn |
13
|
24
|
60
|
0
|
| Olive |
13
|
72
|
8
|
0
|
| Soybean |
16
|
44
|
37
|
0
|
| Peanut |
17
|
49
|
32
|
0
|
| Palm |
50
|
37
|
10
|
0
|
| Coconut |
87
|
6
|
2
|
0
|
| Cooking Fats | ||||
| Shortening |
22
|
29
|
29
|
18
|
| Lard |
39
|
44
|
11
|
1
|
| Butter |
60
|
26
|
5
|
5
|
| Margarine/Spreads | ||||
| 70% Soybean Oil, Stick |
18
|
2
|
29
|
23
|
| 67% Corn & Soybean Oil Spread, Tub |
16
|
27
|
44
|
11
|
| 48% Soybean Oil Spread, Tub |
17
|
24
|
49
|
8
|
| 60% Sunflower, Soybean, and Canola Oil Spread, Tub |
18
|
22
|
54
|
5
|
*Values expressed as percent of total fat; data are from analyses at Harvard School of Public Health Lipid Laboratory and U.S.D.A. publications.
