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Total peroxidizability index of various lipids
| Lipid source | PI1 |
|---|---|
| Coconut | 2 |
| Tallow | 5 |
| Palm | 12 |
| Olive | 13 |
| Lard | 15 |
| Poultry | 23 |
| Canola | 40 |
| Sunflower | 41 |
| Corn | 57 |
| Soybean | 65 |
| Flaxseed | 120 |
| Menhaden | 214 |
| Algae | 258 |
1Peroxidizability Index (PI) = [(0.025 × % monoeniocs) + (1 × % dienoics) + (2 × % trienoics) + (4 × % tetraenoics) + (6 × % pentaenoics) + (8 × % hexaenoics)] [108]
