Table 1.

Palmitic acid content of oils and fats from vegetable and animal sources (expressed as percentage mass fraction of total FAs) (6).

Vegetable sources	% Fraction/total FA	Animal sources	% Fraction/total FA
Palm oil	40.1–47.5	Lard	21.07
Cottonseed oil	21.4–26.4	Goose	7.41
Cocoa butter	25.4	Whole chicken	2.19
Olive oil	7.5–20.0	Pork loin	2.06
Oat bran oil	17.4	Lamb	0.58–1.99
Avocado oil	17.2	Rabbit	1.22–1.95
Wheat germ oil	16.6	Beef meat	0.31–1.14
Corn oil	8.6–16.5	Horse meat	1.65
Peanut oil	8.3–14.0	Sheep meat	0.58
Soya bean oil	8.0–13.3	Goat meat	0.40
Grapeseed oil	5.5–11.0	Deer meat	0.12
Sesame oil	7.9–10.2	Salami	5.73–7.55
Coconut oil	8.2	Mortadella	5.70
Walnut oil	3.9–7.2	Ham	3.93–4.93
Linseed oil	4.0–7.0	Speck	3.71
Almond oil	6.5	Pancetta	5.67–5.99
Safflower oil	4.8–6.2	Butter	20.86
Linola oil	6.0	Parmesan cheese	8.04
Cashew nut oil	4.0–6.0	Fontina cheese	7.31
Rapeseed oil	1.5–6.0	Cream	5.72
Sunflower oil	5.4–5.9	Ricotta cheese (cow)	3.49
Hazelnut oil	5.2	Ricotta cheese (sheep)	2.85
Canola oil	4.0	Cow's whole milk	0.92–1.97
Eggs sources		Sheep's whole milk	1.58
Hen egg (whole)	1.90–5.90	Goat's whole milk	1.34
Duck egg	3.00	Semiskimmed milk	0.45
Turkey egg	2.72	Yogurt	0.92