Common fatty acids in foods

Table
Common fatty acids in foods
fatty acid shorthand* typical source
Saturated fatty acids
butyric 4:0 butterfat
caproic 6:0 butterfat
caprylic 8:0 coconut oil
capric 10:0 coconut oil
lauric 12:0 coconut oil, palm kernel oil
myristic 14:0 butterfat, coconut oil
palmitic 16:0 palm oil, animal fat
stearic 18:0 cocoa butter, animal fat
arachidic 20:0 peanut oil
behenic 22:0 peanut oil
Monounsaturated fatty acids
caproleic 10:1 butterfat
lauroleic 12:1 butterfat
myristoleic 14:1 butterfat
palmitoleic 16:1 some fish oils, beef fat
oleic 18:1 olive oil, canola oil
gadoleic 20:1 some fish oils
erucic 22:1 canola oil
Polyunsaturated fatty acids
linoleic (omega-6) 18:2 most vegetable oils, especially safflower, corn, soybean, cottonseed
alpha-linolenic (omega-3) 18:3 soybean oil, canola oil, walnuts, wheat germ oil, flaxseed oil
arachidonic (omega-6) 20:4 lard, meats
eicosapentaenoic (EPA; omega-3) 20:5 some fish oils, shellfish
docosahexaenoic (DHA; omega-3) 22:6 some fish oils, shellfish
*The number to the left of the colon indicates the number of carbon atoms; the number to the right of the colon indicates the number of double bonds.
Source: Adapted from Institute of Shortening and Edible Oils, Food Fats and Oils, 8th ed. (1999).
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Universalium. 2010.

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