Table 47. Fatty acid composition of selected fats and lipids available in the Philippines

Fats and Lipids

Percentage of total fatty acids

14:0

16:0

16:1

18:0

18:1

18:2
n-6

18:3
n-3

18:4
n-3

20:1

20:4
n-3

20:5
n-3

22:1

22:5
n-3

22:6
n-3

Sn-6

Sn-3

n3:n6 ratio

Beef tallow¹

3.7

24.9

4.2

18.9

36.0

3.1

0.6

-

0.3

-

-

-

-

-

3.1

0.6

0.2

Chicken fat²

-

-

-

-

-

16.5

1.1

-

-

-

-

-

-

-

-

-

-

Coconut oil¹

16.8

8.2

-

2.8

5.8

1.8

-

-

-

-

-

-

-

-

1.8

0.0

0.0

Corn oil²

-

-

-

-

-

57.3

0.8

-

-

-

-

-

-

-

-

-

-

Fish oil (cod liver)¹

3.2

13.5

9.8

2.7

23.7

1.4

0.6

0.9

7.4

1.6

11.2

5.1

1.7

12.6

3.0

27.0

9.0

Lard²

-

-

-

-

-

10.0

1.4

-

-

-

-

-

-

-

-

-

-

Palm kernel oil¹

1.0

43.5

0.3

4.3

36.6

9.1

0.2

-

0.1

-

-

-

-

-

9.1

0.2

0.0

Soybean oil¹

0.1

10.3

0.2

3.8

22.8

51.0

6.8

-

0.2

-

-

-

-

-

51.0

6.8

0.1

Squid oil

Source:
¹ National Research Council (1993)
² New (1987)

Fats and Lipids	Percentage of total fatty acids
Fats and Lipids	14:0	16:0	16:1	18:0	18:1	18:2 n-6	18:3 n-3	18:4 n-3	20:1	20:4 n-3	20:5 n-3	22:1	22:5 n-3	22:6 n-3	Sn-6	Sn-3	n3:n6 ratio
Beef tallow¹	3.7	24.9	4.2	18.9	36.0	3.1	0.6	-	0.3	-	-	-	-	-	3.1	0.6	0.2
Chicken fat²	-	-	-	-	-	16.5	1.1	-	-	-	-	-	-	-	-	-	-
Coconut oil¹	16.8	8.2	-	2.8	5.8	1.8	-	-	-	-	-	-	-	-	1.8	0.0	0.0
Corn oil²	-	-	-	-	-	57.3	0.8	-	-	-	-	-	-	-	-	-	-
Fish oil (cod liver)¹	3.2	13.5	9.8	2.7	23.7	1.4	0.6	0.9	7.4	1.6	11.2	5.1	1.7	12.6	3.0	27.0	9.0
Lard²	-	-	-	-	-	10.0	1.4	-	-	-	-	-	-	-	-	-	-
Palm kernel oil¹	1.0	43.5	0.3	4.3	36.6	9.1	0.2	-	0.1	-	-	-	-	-	9.1	0.2	0.0
Soybean oil¹	0.1	10.3	0.2	3.8	22.8	51.0	6.8	-	0.2	-	-	-	-	-	51.0	6.8	0.1
Squid oil