| Cooking Media |
Fatty Acids % by weight |
Remarks Souce : Report of WHONIN workshop on dietary fats & non-communicable diseases, July 7-8, 2005 held at NIN, Hyderabad |
| Saturated Fat (SFA) |
Poly-unsaturted Fat (PUFA) |
Mono-unsaturated Fat (MUFA) |
| 27% - 33% |
27% - 33% |
33% - 40% |
| Desi Ghee/Butter |
67 |
3 |
30 |
Very high SFA, contains undesirable cholesterols |
| Vanaspati Ghee |
60 |
0 |
40 |
Very high SFA, contains undesirable Trans-Fatty Acid |
| Palm Oil |
50 |
10 |
40 |
High SFA |
| Kardi Oil / Safflower Oil |
9 |
78 |
13 |
Very high PUFA |
| Sunflower Oil |
12 |
69 |
19 |
Very high PUFA |
| Soyabean Oil |
15 |
61 |
24 |
Very high PUFA & Omega6 |
| Cottonseed Oil |
26 |
55 |
19 |
Very high PUFA & High Smoke Point |
| Oive Oil |
16 |
11 |
73 |
Low PUFA & low smoke point |
| Mustard Oil |
3 |
29 |
68 |
Low SFA and high Omega |
| Canola Oil |
6 |
32 |
62 |
Very high Omega3, so not good for frying and low SFA |
| Grounnut Oil |
22 |
33 |
45 |
High PUFA & High Smoke point |
| Rice Bran Oil |
24 |
34 |
42 |
Most ideal fat composition, rich in unique nutracentical & anti-oxidants. |
