Fat F/N Ratio

	A	B	C	D	E	F	G	H	I	J	K	L	M	N	O	P	Q	R	S	T	U	V	W	X	Y	Z	AA	AB	AC	AD	AE
1		4:0	6:0	8:0	10:0	12:0	14:0	16:0	18:0	20:0	22:0	24:0	16:1	18:1	20:1	22:1	18:2	18:3	SAT	MONO	Poly	F/N	Double Bonds	<13:0	Smoke Point	Neutral taste?	Notes

2	pure steric								100										100.0	0.0	0.0	0.486	0.0	0.0				Sat	Bonds
3	Coconut[37]		0.4	7.3	6.6	47.8	18.1	8.9	2.7	0.1				6.4			1.6		91.9	6.4	1.6	0.476	9.6	62.1	350°F/175°C	No		24	0	0.489	#NAME?
4	Palm kernel[41]		0.3	3.6	3.3	48	16.7	8.5	2.1					14.9			2.5		82.5	14.9	2.5	0.474	19.9	55.2	450.0	maybe	Similar to walnut oil taste which can be subsituted for peanut oil, could be good in asian cooking	22	0	0.488
5	Steric and butter (80/20)	4.24	2.24	1.28	2.48	2.72	8.64	22.48	28.48	0	0	0	1.12	16.64	0.24	0	1.6	0	72.6	18.0	1.6	0.474	21.2	13.0				20	0	0.487
6	Cocoa butter[31]						0.1	25.4	33.2				0.2	32.6			2.8	0.1	58.7	32.8	2.9	0.473	38.7	0.0				18	0	0.486
7	Steric and Ghee (80/20)	2.56	1.52	0.88	2	2.24	8	20.96	29.68	0	0	0	1.76	20	0	0	1.76	1.12	67.8	21.8	2.9	0.473	28.6	9.2				16	0	0.484
8	Cocoa and Butter (50/50)	2.65	1.4	0.8	1.55	1.7	5.45	26.75	21.9	0	0	0	0.8	26.7	0.15	0	2.4	0.05	62.2	27.7	2.5	0.472	32.6	8.1				14	0	0.481
9	Butter[35]	5.3	2.8	1.6	3.1	3.4	10.8	28.1	10.6				1.4	20.8	0.3		2		65.7	22.5	2.0	0.471	26.5	16.2	350°F/175°C	No		12	0	0.478
10	Butter, anhydrous[31] (ghee)	3.2	1.9	1.1	2.5	2.8	10	26.2	12.1				2.2	25			2.2	1.4	59.8	27.2	3.6	0.470	35.8	11.5	450°F/230°C	No		10	0	0.474
11	Tallow, beef[31]					0.9	3.7	24.9	18.9				4.2	36	0.3		3.1	0.6	48.4	40.5	3.7	0.470	48.5	0.9	400°F/205°C	No		8	0	0.467
12	Milk	4.4	2.4	1.4	2.7	3.3	10.9	30.6	12.2				2	22.8			1.6	3	67.9	24.8	4.6	0.469	37.0	14.2				6	0	0.455
13	Palm[31]					0.1	1	43.5	4.3				0.3	36.6	0.1		9.1	0.2	48.9	37.0	9.3	0.468	55.8	0.1				4	0	0.429
14	Palm[42]					0.3	1.1	43.5	4.3	0.2			0.2	39.8			10.2	0.3	49.4	40.0	10.5	0.467	61.3	0.3				2	0	0.333
15	Tallow, mutton[31]						3.8	21.5	19.5				2.3	37.6			5.5	2.3	44.8	39.9	7.8	0.467	57.8	0.0
16	Lard[39]				0.1	0.2	1.4	24.9	14.1				2.8	43.1			10.7	1	40.7	45.9	11.7	0.465	70.3	0.3				mono
17	Macadamia nut[34]						1	8.4	3.2	2.3			17.3	65.1	2.2		2.3	0.1	14.9	84.6	2.4	0.460	89.5	0.0				22	1	0.465
18	Sunflower, high oleic II[46]							5	4					90			1		9.0	90.0	1.0	0.459	92.0	0.0	440°F/225°C	Yes		20	1	0.462
19	Soybean, high oleic[note 1]							7.3	3.4	0.4	0.4			85.1			1.3	2	11.5	85.1	3.3	0.459	93.7	0.0	450°F/230°C	Yes		18	1	0.457
20	Sunflower, high oleic[31]						0.1	3.7	4.3		1		0.1	82.6	1		3.6	0.2	9.1	83.7	3.8	0.459	91.5	0.0	440°F/225°C	Yes		16	1	0.452
21	Olive, Virgin[40]							13.8	2.8		0.1		1.9	69			12.2		16.7	70.9	12.2	0.458	95.3	0.0	325-375°F/165-190°C	No
22	Cashew[33]							11.5	9					61			17		20.5	61.0	17.0	0.458	95.0	0.0				poly
23	Olive[31]							11.3	2	0.4	0.1		1.3	71.3	0.3		9.8	0.8	13.8	72.9	10.6	0.458	94.9	0.0	465°F/240°C	Yes		18	2	0.429
24	Sunflower, high oleic I[46]							5	3					82			9		8.0	82.0	9.0	0.457	100.0	0.0	440°F/225°C	Yes		18	3	0.400
25	Hazelnut[34]						0.1	5.8	2.7	0.2			0.3	79.3	0.2		10.4	0.5	8.8	79.8	10.9	0.456	102.1	0.0
26	Avocado[31]							10.9	0.7				2.7	67.9			12.5	1	11.6	70.6	13.5	0.456	98.6	0.0	375-400°F/190-205°C	No
27	Safflower, high oleic[31]				0.1			4.9	1.9	0.4	0.3		0.1	74.8	0.3		12.7	0.1	7.6	75.2	12.8	0.455	100.9	0.1	510°F/265°C	Yes
28	Almond[31]							6.5	1.7				0.6	69.4			17.4		8.2	70.0	17.4	0.454	104.8	0.0
29	Peanut[36]						0.1	11.6	3.1	1.5	3	1	0.2	46.5	1.4		31.4		20.3	48.1	31.4	0.454	110.9	0.0	450°F/230°C	Yes
30	Almond[32]						1	5						77			17		6.0	77.0	17.0	0.454	111.0	0.0
31	Rice bran[43]						0.4	19.8	1.9	0.9	0.3		0.2	42.3	0.5		31.9	1.2	23.3	43.0	33.1	0.454	110.4	0.0	490°F/260°C	Yes
32	Brazil nut[34]						0.1	13.5	11.8	0.5			0.3	29.1	0.2		42.8	0.2	25.9	29.6	43.0	0.452	115.8	0.0
33	Sunflower, mid-oleic[31]						0.1	4.2	3.6	0.3	0.8		0.1	57	0.2		28.9		9.0	57.3	28.9	0.451	115.1	0.0	440°F/225°C	Yes
34	Apricot kernel[31]							5.8	0.5				1.5	58.5			29.3		6.3	60.0	29.3	0.450	118.6	0.0
35	Cottonseed[38]						0.9	25.5	2.5	0.3	0.2		0.6	17.7			52.2	0.1	29.4	18.3	52.3	0.450	123.0	0.0
36	Sesame[45]						0.1	9.2	5.8	0.7	0.2		0.1	40.6	0.2		42.6	0.3	16.0	40.9	42.9	0.449	127.0	0.0	350-410°F/175-210°C	No
37	Canola[31]							4.3	2.1	0.7	0.3		0.2	61.7	1.3		19	9.1	7.4	63.2	28.1	0.449	128.5	0.0	400°F/205°C	Yes
38	Canola[36]							3.9	1.9	0.6	0.2	0.2	0.2	64.1	1		18.7	9.2	6.8	65.3	27.9	0.448	130.3	0.0	400°F/205°C	Yes
39	Sunflower, linoleic[31]							5.4	3.5				0.2	45.3			39.8	0.2	8.9	45.5	40.0	0.448	125.7	0.0	440°F/225°C	Yes
40	Rapeseed[40]							4.8	1.9					60.5			22.5	9.5	6.7	60.5	32.0	0.447	134.0	0.0
41	Soybean, low linolenic[38]							10.8	4.5	0.4	0.4			26.1			55.4	2	16.1	26.1	57.4	0.445	142.9	0.0	450°F/230°C	Yes
42	Corn[31]							10.6	1.8	0.4			0.1	27.3	0.1		53.5	1.2	12.8	27.5	54.7	0.444	138.1	0.0	450°F/230°C	Yes
43	Soybean[31]							10.5	4.4	0.4	0.4			22.6	0.2		51	6.8	15.7	22.8	57.8	0.442	145.2	0.0	450°F/230°C	Yes
44	Soybean[36]						0.1	11	4	0.3	0.1		0.1	23.4			53.2	7.8	15.5	23.5	61.0	0.442	153.3	0.0	450°F/230°C	Yes
45	Sunflower[36]					0.5	0.2	6.8	4.7	0.4			0.1	18.6			68.2	0.5	12.6	18.7	68.7	0.441	156.6	0.5	440°F/225°C	Yes
46	Sunflower, high linoleic[31]							5.9	4.5					19.5			65.7		10.4	19.5	65.7	0.441	150.9	0.0	440°F/225°C	Yes
47	Grapeseed[31]						0.1	6.7	2.7				0.3	15.8			69.6	0.1	9.5	16.1	69.7	0.439	155.6	0.0	390°F/195°C	Yes
48	Safflower[44]							7.3	2.5					13.6			75.7	0.5	9.8	13.6	76.2	0.438	166.5	0.0	510°F/265°C	Yes
49	Walnut[34]						0.1	6.7	2.3	0.1			0.2	21	0.2		57.5	11.6	9.2	21.4	69.1	0.437	171.2	0.0
50	Hemp[33]							6.5	3					11.5			56.5	20	9.5	11.5	76.5	0.432	184.5	0.0
51	Basil[33]							8.5						11			24.5	54.5	8.5	11.0	79.0	0.421	223.5	0.0
52	Butter[35]	5.3	2.8	1.6	3.1	3.4	10.8	28.1	10.6				1.4	20.8	0.3		2
53	Butter, anhydrous[31]	3.2	1.9	1.1	2.5	2.8	10	26.2	12.1				2.2	25			2.2	1.4
54	Cocoa butter[31]						0.1	25.4	33.2				0.2	32.6			2.8	0.1
55	Steric and Ghee (80/20)	4.24	2.24	1.28	2.48	2.72	8.66	23.82	8.94	0.02	0	0	1.16	20.84	0.28	0	13.1	2.32
56	Cocoa and Butter (50/50)	0	0	0	0	0	0	7.5	1.5	0	0	0	0	11.25	0	0	40.5	37.25
57	Steric and butter (80/20)	1.06	0.56	0.32	0.62	0.68	2.24	25.94	28.68	0	0	0	0.44	30.24	0.06	0	2.64	0.08
58	Atlantic wild salmon																		16	33	40			0.0
59	Beef, grain-fed																		44	47	3			0.0
60	Beef, grass-fed																		51	39	2			0.0
61	Chicken Fat (According to the USDA)																		31	45	24			0.0
62	Chicken, no skin																		21	24	20			0.0
63	Chicken, with skin																		29	41	21			0.0
64	Egg Yolk (According to the USDA)																		36	44	16			0.0
65	Ground lamb																		44	42	8			0.0
66	Pork (average of retail cuts)																		35	44	10			0.0
67	Pork Lard (According to the USDA)																		39	44	11			0.0
68	Pork Lard (Finished with corn and 16% DDG)																		30	40	28			0.0
69	Pork Lard (Pig from my farm, wheat finished)																		43	46	6			0.0
70	pure steric								100
71	Tilapia (white fish)																		35	29	23			0.0
72	Venison																		48	18	6			0.0
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100