| Vegetable |
Butter or Oil |
Fatty Acids |
| Shea |
Butter |
- Stearic acid, saturated, long chain, 85-90%
- Oleic acid, monounsaturated, 5-10%
- Palmitic, long chain, saturated, minor component
- Linoleic, polyunsaturated, minor component
- Arachidic, saturated, long chain, minor component
|
| Cocoa |
Butter |
- Stearic acid, saturated, 34-36%
- Palmitic acid, saturated, 24-28%
- Oleic acid, monounsaturated, 30-40%
- Linoleic, polyunsaturated, 2-3%
|
| Mango |
Butter |
- Oleic acid, monounsaturated, 40-50%
- Linoleic acid, polyunsaturated, 5-8%
- Stearic acid, saturated, 5-8%
- Palmitic acid, saturated, 5-8%
- Arachidic, saturated, 1-4%
|
| Wheat Germ |
Oil |
- Linoleic, polyunsaturated, 55%
- Oleic, mono-unsaturated, 18%
- Palmitic acid, saturated, medium chain, 17%
- Linolenic, polyunsaturated, 8%
|
| Avocado |
Oil |
- Oleic Acid, monounsaturated,
55-75%
- Palmitic, saturated, 9-20%
- Linoleic, polyunsaturated, 10-15%
- Palmitoleic, monounsaturated, 2-10%
- Stearic, saturated, 0.1-2%
|
| Coconut |
Oil |
- Lauric acid, saturated (shorter chain”>, 45%
- Myristic acid, saturated, 17%
- Palmitic acid, saturated, 8%
- Caprylic acid, saturated, 8%
- Linoleic acid and oleic acid, unsaturated, 5-10%
|
| Olive |
Oil |
- Oleic Acid, monounsaturated, 55% – 85%
- Linoleic acid, polyunsaturated, 9%
- Linolenic acid, polyunsaturated, 0-2%
|
| Jojoba |
Oil |
- Eicosenoic acid, monounsaturated, 69%
- Erucic acid, monounsaturated, 16%
- Oleic acid, monounsatruated, 10%
|
| Almond |
Oil |
- Oleic Acid, monounsaturated, 65%
- Linoleic, polyunsaturated, 25%
- Palmitic acid, saturated, 6-7%
- Stearic acid, saturated, 1-2%
|
