Composition of common vegetable oils
| Vegetable oil | Fatty acid, g/100 g of oil* | ||||
|---|---|---|---|---|---|
| Saturated | Monounsaturated | Linoleic (omega-6) | α-Linolenic (omega-3) | Linoleic:α-linolenic ratio | |
| Canola | 7.4 | 61.7 | 19.0 | 9.1 | 2.1 |
| Canola high in oleic acid | 7.4 | 78.7 | 7.8 | 2.6 | 3.0 |
| Soybean | 15.7 | 22.7 | 50.9 | 6.8 | 7.5 |
| Corn | 12.9 | 27.6 | 27.3 | 1.1 | 24.8 |
| Safflower | 6.2 | 14.4 | 74.6 | < 0.1 | > 100 |
| Sunflower | 10.3 | 19.5 | 65.7 | < 0.1 | > 100 |
| Olive | 13.8 | 72.9 | 9.7 | 0.8 | 12.1 |
↵* All data are from the Canadian Nutrient File19 except those for high-oleic canola, which are from the Canola Council of Canada.20 The fatty acid composition of oils can vary by product, crop and year.