ABSTRACT
This table lists some of the most common naturally occurring oils and fats. The list is separated into those of plant origin, fish and other marine life origin, and land animal origin. The oils and fats consist mainly of esters of glycerol (i.e., triglycerides) with fatty acids of 10 to 22 carbon atoms. The four fatty acids with the highest concentration are given for each oil; concentrations are given in weight percent. Because there is often a wide variation in composition depending on the source of the oil sample, a range (or sometimes an average) is generally given. More complete data on composition, including minor fatty acids, sterols, and tocopherols, can be found in the references.
