The profiles below are typical, not fixed. Cultivar, climate, processing, and whether an oil is conventional or high-oleic can shift the profile.

  • Olive oil: mostly oleic acid (MUFA).
  • Canola oil: high oleic, moderate linoleic, with some alpha-linolenic acid (ALA).
  • Soybean oil: rich in linoleic acid, with some ALA.
  • Corn oil: rich in linoleic acid.
  • Sunflower oil: conventional types are high in linoleic acid; high-oleic sunflower is very different.
  • Safflower oil: conventional types are high-linoleic; high-oleic versions also exist.
  • Peanut oil: high in oleic plus moderate linoleic acid.
  • Avocado oil: usually rich in oleic acid, with cultivar and processing variation.
  • Palm oil: high in palmitic and oleic acids; semi-solid in many climates.
  • Coconut oil: dominated by saturated fatty acids, especially lauric acid.

Why the profile matters More double bonds generally mean greater susceptibility to oxidation. That does not mean polyunsaturated fats are “bad.” Nutrition and oxidative stability are separate questions. Major dietary guidelines emphasize replacing part of saturated fat with unsaturated fats.

Everyday Lipid takeaway There is no single fatty-acid number that makes an oil “healthy.” Composition matters, but so do use pattern, overall diet, and processing conditions.

References - Codex Alimentarius. Standard for Named Vegetable Oils (CXS 210-1999). - World Health Organization. Saturated fatty acid and trans-fatty acid intake for adults and children, 2023.