Common fatty acids in foods

fatty acid shorthand* typical source

Saturated fatty acids

butyric 4:0 butterfat

caproic 6:0 butterfat

caprylic 8:0 coconut oil

capric 10:0 coconut oil

lauric 12:0 coconut oil, palm kernel oil

myristic 14:0 butterfat, coconut oil

palmitic 16:0 palm oil, animal fat

stearic 18:0 cocoa butter, animal fat

arachidic 20:0 peanut oil

behenic 22:0 peanut oil

Monounsaturated fatty acids

caproleic 10:1 butterfat

lauroleic 12:1 butterfat

myristoleic 14:1 butterfat

palmitoleic 16:1 some fish oils, beef fat

oleic 18:1 olive oil, canola oil

gadoleic 20:1 some fish oils

erucic 22:1 canola oil

Polyunsaturated fatty acids

linoleic (omega-6) 18:2 most vegetable oils, especially safflower, corn, soybean, cottonseed

alpha-linolenic (omega-3) 18:3 soybean oil, canola oil, walnuts, wheat germ oil, flaxseed oil

arachidonic (omega-6) 20:4 lard, meats

eicosapentaenoic (EPA; omega-3) 20:5 some fish oils, shellfish

docosahexaenoic (DHA; omega-3) 22:6 some fish oils, shellfish

*The number to the left of the colon indicates the number of carbon atoms; the number to the right of the colon indicates the number of double bonds.

Source: Adapted from Institute of Shortening and Edible Oils, Food Fats and Oils, 8th ed. (1999).