Table 2.

Content of total fats, palmitic acid and stearic acid in foods expressed as g/100 g of food (edible portion). Source of data: ¹ U.S. Department of Agriculture. Food Data Central Data obtained from The National Nutrient Database for Standard Reference Legacy Release, and ² UK—McCance Widdowson’s Composition of Foods 2021.

Food	Total Fat 1,§	Palmitic Acid 1,§	Stearic Acid 1,§	Total Fat 2,§	Palmitic Acid 2,§	Stearic Acid 2,§
OILS AND FATS
Palm oil	100.00	43.5	4.3	99.90	41.8	4.6
Linseed oil	100.00	5.11	3.37
Sunflower oil	100.00	5.9	4.5	99.90	6.2	4.3
Olive oil	100.00	11.3	1.95	99.90	10.1	3
Soy oil	100.00	11.2	12.6	99.90	10.7	3.8
Coconut oil	99.10	8.64	2.52	99.90	8.4	2.5
Corn oil	100.00	10.6	1.85	99.90	11.3	2.1
Canola oil	100.00	4.3	2.09	99.90	4.2	1.5
Margarine (regular, from various fats)	80.20	7.08	5.81	76.40	20.8	2.3
Butter	81.10	21.7	10	82.20	22.4	8.6
Lard	100.00	23.8	13.5	99.00	24.4	14.1
NUTS
Peanuts	49.70	3.98	1.2	49.80	4.71	1.19
Hazelnuts	60.80	3.1	1.26	63.50	3.16	1.09
Walnuts	65.20	4.4	1.66	68.50	4.91	1.38
MEAT AND FISH
Bovine meat	9.30	2.14	1.3	16.20	3.72	2.46
Chicken meat	2.70	0.45	0.18	2.80	0.6	0.2
Pork meat	4.86	1.03	0.52	5.50	2.25	1.43
Fish: cod	0.67	0.09	0.03	0.60	0.11	0.03
Fish: salmon	13.40	1.88	0.49	15.00	1.64	0.33
Fish: tuna	0.49	0.11	0.04	0.70	0.13	0.05
DAIRY
Whole milk	3.25	0.86	0.31	3.90	0.98	0.43
Cheese: mozzarella	22.10	5.33	2.44	20.30	5.82	2.03
Cheese: cheddar	33.80	8.7	3.55	34.90	8.68	3.6
OTHERS
Whole-grain wheat flour	2.50	0.41	0.02	2.00	0.26	0.01
Oats	6.90	1.03	0.06
Chocolate 70–85% cacao	42.60	10.1	13.6

^§ Values expressed as g/100 g food.