On Food and Cooking

characteristic aroma of deep-fried foods
comes in part from particular fatty-acid
fragments created at high temperatures.

Saturated   and Unsaturated Fatty   Acids

in  Foods   and Cooking Fats

Proportions  of  fatty   acids   are     given   as  a

percentage  of  the total   fatty-acid  content.

Fat

or

Oil

Saturated

Fatty

Acids

Monounsaturated

Fatty   Acids

Polyunsaturated

Fatty   Acids

Butter 62294

Beef 50424

Lamb 47424

Pork 404511

Chicken 304521

Coconut oil 8662

Palm    kernel  oil 81112

Palm    oil 49379