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Table 47. Fatty acid composition of selected fats and lipids available in the Philippines

Fats and Lipids

Percentage of total fatty acids

14:0

16:0

16:1

18:0

18:1

18:2
n-6

18:3
n-3

18:4
n-3

20:1

20:4
n-3

20:5
n-3

22:1

22:5
n-3

22:6
n-3

Sn-6

Sn-3

n3:n6 ratio

Beef tallow1

3.7

24.9

4.2

18.9

36.0

3.1

0.6

-

0.3

-

-

-

-

-

3.1

0.6

0.2

Chicken fat2

-

-

-

-

-

16.5

1.1

-

-

-

-

-

-

-

-

-

-

Coconut oil1

16.8

8.2

-

2.8

5.8

1.8

-

-

-

-

-

-

-

-

1.8

0.0

0.0

Corn oil2

-

-

-

-

-

57.3

0.8

-

-

-

-

-

-

-

-

-

-

Fish oil (cod liver)1

3.2

13.5

9.8

2.7

23.7

1.4

0.6

0.9

7.4

1.6

11.2

5.1

1.7

12.6

3.0

27.0

9.0

Lard2

-

-

-

-

-

10.0

1.4

-

-

-

-

-

-

-

-

-

-

Palm kernel oil1

1.0

43.5

0.3

4.3

36.6

9.1

0.2

-

0.1

-

-

-

-

-

9.1

0.2

0.0

Soybean oil1

0.1

10.3

0.2

3.8

22.8

51.0

6.8

-

0.2

-

-

-

-

-

51.0

6.8

0.1

Squid oil


















Source:
1 National Research Council (1993)
2 New (1987)


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