FatVariety or processingMyristic 14:0Myristoleic 14:1Palmitic 16:0Palmitoleic 16:1Margaric 17:0Margaloeic 17:1Stearic 18:0Oleic 18:1Ricinoleic 18:1Linoleic 18:2Linolenic 18:3Arachidic 20:0Eicosenoic 20:1Behenic 22:0Erucic 22:1Lignoceric 24:0OtherTotalSources
0
Animal Fat
From rendering plants
1.52
22.39
3.14
0.53
0.39
12.81
42.53
12.07
0.81
0.2
1.01
<.10
97.4
Canakci, 2005
1
Beef tallow
3-6
24-32
20-25
37-43
2-3
Canakci, 2005
2
Brown grease
1.66
22.83
3.13
12.54
42.36
12.09
0.82
95.43
Canakci, 2005
3
Lard
1-2
28-30
12-18
40-50
7-13
Canakci, 2005
4
Restaurant grease
Unprocessed
0.19
11.49
0.64
0.13
<.10
5.69
29.37
44.77
5.38
0.35
0.39
0.35
98.75
Canakci, 2005
5
Restaurant grease
Unprocessed
0.2
10.92
0.44
0.14
<.10
5.05
33.47
42.64
4.9
0.35
0.45
0.37
98.93
Canakci, 2005
6
Restaurant grease
Unprocessed
0.18
10.91
0.28
0.14
<.10
6.61
37.22
38.33
4.22
0.37
0.45
0.36
99.07
Canakci, 2005
7
Restaurant grease
Unprocessed
0.49
13.67
0.95
0.22
0.16
7.45
37.7
33.48
3.58
0.33
0.46
0.3
98.79
Canakci, 2005
8
Restaurant grease
Solids and free water removed
0.43
12.74
0.88
0.24
0.14
8.22
41.52
30.86
2.96
0.34
0.46
0.34
99.13
Canakci, 2005
9
Restaurant grease
Boiled
0.045
12.84
1.12
0.22
0.15
7.18
43.49
29.47
2.66
0.32
0.57
0.33
98.395
Canakci, 2005
10
Restaurant grease
Processed
0.59
13.44
1.24
0.28
0.19
7.59
42.11
29.33
2.86
0.33
0.53
0.33
98.82
Canakci, 2005
11
Restaurant grease
Processed mixed with unprocessed
1.45
20.51
3.58
0.49
0.39
11.43
41.87
13.98
1.41
0.22
1.06
<.10
96.39
Canakci, 2005
12
Restaurant grease
Unprocessed
2.79
25.92
3.79
1.09
0.71
16.49
39.54
4.4
0.57
0.18
0.66
<.10
96.14
Canakci, 2005
13
Soybean
<.10
10.29
<.10
0.11
<.10
4.28
21.55
53.68
8.16
0.34
0.19
0.37
98.97
Canakci, 2005
14
Soybean
<.10
10.4
<.10
<.10
<.10
4.51
24.37
51.9
6.52
0.37
0.28
0.39
98.74
Canakci, 2005
15
Soybean
10.58
4.76
22.52
52.34
8.19
98.39
Canakci, 2005
16
Yellow grease
1.56
22.46
3.06
0.57
0.41
13.33
42.74
10.89
0.67
0.21
1.04
<.10
96.94
Canakci, 2005
17
Yellow grease
2.43
23.24
3.79
12.96
44.32
6.97
0.67
94.38
Canakci, 2005
18
Castor
0
1.09
3.1
4.85
89.6
1.27
0
0
0
0
0
99.91
Goering, 1981
19
Corn
0
11.67
1.85
25.16
0
60.6
0.48
0.24
0
0
0
100
Goering, 1981
20
Cottonseed
0
28.33
0.89
13.27
0
57.51
0
0
0
0
0
100
Goering, 1981
21
Crambe
0
2.07
0.7
18.86
0
9
6.85
2.09
0.8
58.51
1.12
100
Goering, 1981
22
Linseed
0
4.92
2.41
19.7
0
18.03
54.94
0
0
0
0
100
Goering, 1981
23
Peanut
0
11.38
2.39
48.28
0
31.95
0.93
1.32
2.52
0
1.23
100
Goering, 1981
24
Rapeseed
0
3.49
0.85
64.4
0
22.3
8.23
0
0
0
0
99.27
Goering, 1981
25
Safflower
0
8.6
1.93
11.58
0
77.89
0
0
0
0
0
100
Goering, 1981
26
Sesame
0
13.1
3.92
52.84
0
30.14
0
0
0
0
0
100
Goering, 1981
27
Soybean
0
11.75
3.15
23.26
0
55.53
6.31
0
0
0
0
100
Goering, 1981
28
Sunflower
0
6.08
3.26
16.93
0
73.73
0
0
0
0
0
100
Goering, 1981
29
Sunflower
High Oleic
0.34
5.46
1.75
79.36
0
12.86
0
0.23
0
0
0
100
Goering, 1981
30
Peanut
Crude
9.9
2.5
51
32.6
1.1
1
1.4
99.5
Goodrum, 1984
31
Poultry fat
0.57
0.26
22.76
8.37
5.36
42.07
17.14
1.07
0
0.45
98.05
Goodrum, 2002
32
Yellow grease
0.7
0
14.26
1.43
8.23
43.34
26.25
2.51
0.33
0.48
97.53
Goodrum, 2002
33
Beef tallow
2.73
0.5
22.99
2.86
19.44
41.6
3.91
0.49
0.14
0.33
94.99
Goodrum, 2003
34
Choice white pork fat
1.57
0.36
22.04
5.03
9.94
42.45
13.17
0.97
2.14
0.56
98.23
Goodrum, 2003
35
Cottonseed
0.7
21.79
0.56
2.48
12.02
61.62
0.36
0.47
100
Karaosmanoglu, 1999
36
Rapeseed
Spring Rape (Canola)
3.2
1.1
14.8
12.7
17.7
46.7
96.2
Peterson, 1983
37
Rapeseed
High Erucic
4.4
1.8
59.8
20.6
11.1
0.9
98.6
Peterson, 1983
38
Safflower
Linoleic
7.1
2.5
13.3
76.6
99.5
Peterson, 1983
39
Safflower
Oleic
5.4
2.1
75.3
16.1
98.9
Peterson, 1983
40
Sunflower
6.4
4.2
23.9
61.4
3
98.9
Peterson, 1983
41
Soybean
Degummed
12.8
6.2
18.4
55.8
6.8
100
Pryor, 1983
42
Soybean
Crude
13.9
2.1
23.2
56.5
4.3
100
Pryor, 1983
43
Cottonseed
Crude
0.8
21.8
2.6
17.7
56.2
0.2
0.5
0.2
100
Ryan, 1984
44
Cottonseed
Once-refined
0.8
22
2.6
17.7
55.8
0.2
0.5
0.2
99.8
Ryan, 1984
45
Cottonseed
Bleached and deodorized
0.8
21.9
2.7
18.1
55.6
0.3
0.3
0.2
99.9
Ryan, 1984
46
Peanut
Crude
0.5
10.3
2.6
45.9
33.5
0.9
4
2.2
99.9
Ryan, 1984
47
Peanut
Once-refined
0.3
10.2
2.7
46.1
33.5
0.9
4.2
2.1
100
Ryan, 1984
48
Peanut
Bleached and deodorized
0.3
10.6
2.6
46.1
32.6
0.9
4.1
0.6
2.2
100
Ryan, 1984
49
Soybean
Crude
0.2
9.7
4.6
23.6
56.7
4.2
0.4
0.3
0.2
99.9
Ryan, 1984
50
Soybean
Degummed
0.5
10.2
4.4
24.6
55.5
3.9
0.7
0.3
100.1
Ryan, 1984
51
Soybean
Once-refined
0.4
10.7
4.8
23.8
55.2
4.4
0.5
0.2
100
Ryan, 1984
52
Soybean
Light Hydrogenated
0.4
9.5
4.9
50.3
32.8
1.3
0.3
0.3
0.2
100
Ryan, 1984
53
Sunflower
Once-Refined
0.4
6.2
4.8
17.6
69.3
0.2
0.9
0.4
0.3
100.1
Ryan, 1984
54
Sunflower
Crude
0.5
5.8
4.8
18.3
68.6
0.2
0.8
0.5
0.5
100
Ryan, 1984
55
Sunflower
Deodorized
0.5
6
4.8
18.9
67.9
0.3
0.9
0.5
0.3
100.1
Ryan, 1984
56
Sunflower
Dewaxed
0.5
6.2
4.7
19.4
67.4
0.2
0.8
0.4
0.3
99.9
Ryan, 1984
57
Karanjia
3.7-7.9
2.4-8.9
44.5-71.3
10.8-18.3
1.1-3.5
Srivastava, 2000
58
Mahua
16.0-28.2
20-25.1
41.0-51
8.9-13.7
0.0-3.3
Srivastava, 2000
59
Neem
0.2-.26
13.6-16.2
14.4-24.1
49.1-61.9
23-15.8
.8-3.4
Srivastava, 2000
60
Ricebran
.4-.6
11.7-16.5
1.7-2.5
39.2-43.7
26.4-35.1
.4-.6
.4-.9
Srivastava, 2000
61
Safflower
High oleic
Trace
5
2
79
13
0
Trace
0
0
0
99
Srivastava, 2000
62
Sal
4.5-8.6
34.2-44.8
34.2-44.8
2.7
6.3-12.2
Srivastava, 2000
63
Sunflower
6
4.2
18.7
69.3
0.3
0.4
0.1
1
100
Ziejeski, 1983