Recommended* Fatty Acids % by weight Essential Fatty Acids Remarks
Report of WHO-NIN workshop on Dietary Fats and Non - Communicable Diseases, July 7-8 2005, held at NIN, Hyderabad
Saturated Fat Poly-unsaturated Fat Mono-unsaturated Fat

(PUFA) (MUFA)

27-33%
Omega6/Omega3
27-33% Omega6 Omega3 33-40% 5 to 10 times

20-26 % 03-07%
Desi Ghee/Butter Fat 67 3 30 2 Very high SFA, Contains undesirable cholestrols.
2 1
Vanaspati Ghee 60 0 40 - Very high SFA Contains undesirable Trans-Fatty Acids
0 0
Palm Oil 50 10 40 - High SFA & No Omega-3
10 0
Kardi Oil/Sunflower Oil 9 78 13 - Very high PUFA & No Omega-3
78 0
Sunflower Oil 12 69 19 68 Very high PUFA & High EFA ratio
68 1
Flaxseed Oil 10 69 21 2 Richest source of Omega-3
16 53
Soyabean Oil 15 61 24 8 Very High PUFA
54 7
Corn Oil 13 59 28 58 Very high PUFA & High EFA ratio
58 1
Walnut Oil 16 56 28 10 Very high PUFA
51 5
Cottonseed Oil 26 55 19 54 Very high PUFA & High EFA ratio
54 1
Sesame Oil 13 46 41 45 High PUFA & High EFA ratio
45 1
Olive Oil 16 11 73 10 Low smoke point, hence not good for frying
10 1
Almond Oil 10 29 61 13.5 Ideal fat composition
27 2
Mustard Oil 3 29 68 1 High levels of undesirable Erucic acid
15 14
Canola Oil 6 32 62 2 Very high Omega-3, hence not good for frying
22 10
Groundnut Oil 22 33 45 32 Ideal fat composition
32 1
Rice Bran Oil 24 34 42 22 Most ideal fat composition, better frying stability and unique health benefits
32.5 1.5
Note :- Value of Fat composition of different oils are based upon literature values.