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| Description: Source: National Institutes of Health, National Heart, Lung, and Blood Institute (n.d.). Canola 6% Safflower oi 10% Sunflower oi 11% Corn oi 13% Olive oi 14% Soybean oi 15% Margarine, tub* 17%* Peanut oi 18% Margarine, stick* 20%* Cottonseed oi 27% Solid vegetable shortening 32% Lard 41% Palm oil 52% Butter 66% Palm kernel oil 87% Coconut oil 92% t | 0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100% Saturated - Unsaturated *An average of margarines listing liquid oil as the first ingredient. Picture Stats: Views: 239 Filesize: 271.58kB Height: 1335 Width: 1881 Source: https://biology-forums.com/index.php?action=gallery;sa=view;id=44028 |