Fatty Acid Content of Avocado Oil

From nutritiondata.com (using 100g) for avocado oil:

Summary:

~71% MUFA, Predominantly oleic acid (>95%)

~12% Saturated Fat, Predominantly palmitic acid (almost 95%)

~14% PUFA  Omega 6:Omega 3 ratio = 13:1

Yes, as sometimes happens with the data from this website, the numbers don't add up exactly.

Fatty Acid Contents of Foods: Chicken Fat

This surprised me somewhat :(

From http://www.nutritiondata.com/facts/fats-and-oils/598/2

Roughly 20% PUFA with a 19.5:1 ratio of O6:O3

Fatty Acid Contents of Foods: Lard / Pork Fat

Per 100g Lard

Fatty Acid Contents of Foods: Olive Oil

For 1tablespoon 

Detailed FA profile of Olive Oil  per 100g 

Olive oil is almost 75% MUFA, 15% SF and 10% PUFA.  1T contains a little over 1g of O6 and about 100 mg of O3.  The O6:O3 ratio is just < 13:1  (12.8)

Fatty Acid Contents of Foods: Eggs

From NutritionData.com for 1 Large (50g) Egg, Poached

Note the O6:O3 ratio   572 mg/37 mg amounts to a >15:1 ratio!

A whole egg is ~10% fat by weight, 63% by calories (likely a bit less as grams are rounded)

Fatty Acid Contents of Foods: Beef Fat vs. Seal Oil

Another random listing from fatty acid compositions at www.nutritiondata.com

This post was precipitated by the oft cited Inuit as an example of the benefit of an almost all "meat", very high fat diet.  I've noticed that many of those practicing this version of a "Paleolithic" diet, tend to consume a lot of beef and rarely eat even the fish which are another staple of the Inuit diet.  So I decided to compare beef fat to that in seal oil.  The contrasts are quite stark!!

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Fatty Acid Contents of Foods: Butter & Coconut Oil

On occasion I look up this type of info on www.nutritiondata.com -- it comes from the pull-down analysis of the fats.  This is for one ounce (28g) of butter.  (NOTE:  I suspect there is an error here on the serving size vs. fat content.  Normally 1T butter has ~11g total fat)

Of note, a little more than 3% (~1/2 g) of the total fat is butyric acid, the short chain fatty acid product that is the byproduct of some soluble fiber metabolism.  Butter also contains 3.6% of capric and caprylic acids combined -- these are the 8 & 10 carbon medium chain triglycerides in "MCT oil".  Lauric acid (12C)  is 2.7% (this is the longest chain length characterized as medium chain, that is almost 50% of the fatty acid content of coconut oil).  All in all, the short and medium chain triglyceride content of butter is 11.6%, of which ~8.4% are classified as MCT's.  By contrast, coconut oil (source: wikipedia) is a little more than 60% MCT's.

The PUFA's are all Omega 6