Table 2.

Chemical composition of some crude vegetable oils [28, 30–33].

Oil	FFAs (% wt)					Total sterols (mg/100 g)	Tocotrienols + tocopherols (mg/100 g)	Squalene (mg/100 g)	Unsaponifiable (% wt)
	16:0	18:0	18:1	18:2	18:3
Soybean	1	2	78	7	1	182	200		0.6
Olive	44	4	39	11	Traces	65	900	150–170	0.7
Palm	11	4	22	53	8	318	1,370	25–54	0.1–0.34
Amaranth	22	3	29	45	2		2.8–7.8	6,000–8,000	5.93