Table 2.
Most commonly consumed cooking oils and percentages of LA content.
| COOKING OILS |
% LINOLEIC ACID (LA)
AVERAGE VALUE (RANGE IN PARENTHESES) |
|---|---|
| SAFFLOWER OIL | 70% |
| GRAPE SEED OIL | 70% |
| SUNFLOWER OIL | 68% |
| CORN OIL | 54% |
| COTTONSEED OIL | 52% |
| SOYBEAN OIL | 51% |
| RICE BRAN OIL | 33% |
| PEANUT OIL | 32% |
| CANOLA OIL | 19% |
| OLIVE OIL | 10% (3–27%) |
| AVOCADO OIL | 10% |
| LARD | 10% |
| PALM OIL | 10% |
| TALLOW (CAFO) | 3% |
| GHEE/BUTTER (CAFO) | 2% |
| COCONUT OIL | 2% |
| TALLOW (GRASS FED) | 1% |
| BUTTER (GRASS FED) | 1% |
Red—high linoleic acid; yellow—moderate linoleic acid; green—low linoleic acid.