|
Oil |
Calories[1] |
Saturated
Fatty Acids[2] |
Polyunsaturated
Fatty Acids[2] |
Monounsaturated
Fatty Acids[2] |
|
Almond |
120.2 |
1.1 |
2.4 |
9.5 |
|
Avocado |
123.8 |
1.6 |
1.9 |
9.9 |
|
Canola |
123.8 |
1.0
|
4.1 |
8.2 |
|
Corn |
120.2 |
1.7 |
8.0 |
3.3 |
|
Cottonseed |
120.2 |
3.5 |
7.1 |
2.4 |
Fish
oil
(menhaden,
fully hydrogenated) |
112.7 |
11.9 |
0.00 |
0.00 |
|
Grapeseed |
120.2 |
1.3 |
9.5 |
2.2 |
Olive
|
119.3 |
1.8 |
1.1 |
9.9 |
|
Palm |
120.2 |
6.7 |
1.3 |
5.0 |
|
Peanut |
119.3 |
2.3 |
4.3 |
6.2 |
|
Rice
bran |
120.2 |
2.7 |
4.8 |
5.3 |
Safflower
(>70% linoleic) |
120.2 |
0.8 |
10.1 |
1.9 |
|
Sesame
|
120.2 |
1.9 |
5.7 |
5.4 |
|
Soybean
|
120.2 |
2.0 |
8.0 |
3.2 |
Soybean
(hydrogenated) |
120.2 |
2.0 |
5.1 |
5.8 |
Sunflower
(70% oleic and over) |
123.8 |
1.4 |
0.5 |
11.7 |
Sunflower
(<60% linoleic) |
120.2 |
1.4 |
5.5 |
5.5 |
Sunflower
(60% linoleic and over) |
120.2 |
1.4 |
8.9 |
2.6 |
Sunflower
(linoleic, hydrogenated) |
120.2 |
1.8 |
4.9 |
6.3 |
Notes
1. per tablespoon
2. grammes per tablespoon
Sources
Solomon, H. K. and W. W. Woys. Encyclopedia of
Food and Culture, vol. 3. New York: Charles Scribner’s
Sons, 2003. |
