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2003. The National Diet and Nutrition Survey: cookery adults aged 19-64 years. Volume 2: Energy, protein carbohydrate, fat and alcohol intake. TSO (London). Top of the page Annex: List of most common fatty acids Common name Symbol (*) Typical dietary source Saturated fatty cookery acids Butyric Caprylic Capric Lauric Myristic Palmitic Stearic Arachidic C4:0 C8:0 C10:0 C12:0 C14:0 C16:0 C18:0 C20:0 Butterfat Palm kernel oil Coconut oil Coconut oil Butterfat, coconut oil Most fats and oils Most fats cookery and oils Lard, peanut oil Monounsaturated fatty acids Palmitoleic Oleic Elaidic C16:1 n-7 C18:1 n-9 (cis) C18:1 n-9 (trans) Most fats and oils Most fats and oils Hydrogenated vegetable oils, butterfat, beef fat Polyunsaturated fatty acids Linoleic alpha-linolenic Dihomo-gamma-linolenic Arachidonic Eicosapentaenoic Docosahexaenoic C18:2 n-6 (all cis) C18:3 n-3 (all cis) C20:3 n-6 C20:4 n-6 (all cis) C20:5 n-3 (all cis) C22:6 n-3 (all cis) Most vegetable oils Soybean, canola oils Fish oils Pork fat, poultry fat Fish oils Fish oils (*) The figure before the colon indicates the number of carbon atoms which the fatty acid molecule contains,
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