Table 5.
Fatty acid composition of selected nuts (g/100 g nut) (Source: [10]).
| Nut | SFA | MUFA | PUFA | ||||||
|---|---|---|---|---|---|---|---|---|---|
| Total | Palmitic 16:0 | Stearic 18:0 | Total | Oleic 18:1 | Palmitoleic 16:1 | Total | Linoleic 18:2 | Linolenic 18:3 | |
| Almond | 3.802 | 3.083 | 0.704 | 31.551 | 31.294 | 0.227 | 12.329 | 12.324 | 0.003 |
| Cashew | 7.783 | 3.916 | 3.223 | 23.797 | 23.523 | 0.136 | 7.845 | 7.782 | 0.062 |
| Chestnut | 0.425 | 0.384 | 0.021 | 0.780 | 0.749 | 0.021 | 0.894 | 0.798 | 0.095 |
| Hazelnut | 4.464 | 3.097 | 1.265 | 45.652 | 45.405 | 0.116 | 7.920 | 7.833 | 0.087 |
| Pistachio | 5.907 | 5.265 | 0.478 | 23.257 | 22.674 | 0.495 | 14.380 | 14.091 | 0.289 |
| Walnut | 6.126 | 4.404 | 1.659 | 8.933 | 8.799 | 0.134 (C20:1) | 47.174 | 38.093 | 9.080 |