Table 1. Major fatty acid composition of soybean oil, canola oil, palm oil, and lard fats after frying chicken nuggets 100 times (Fatty acid methyl esters, or FAMES, as of total FAME)

Culinary oil	SB	CA	PA	LA
C4	0.00	0.00	0.00	0.00
C6	0.00	0.00	0.00	0.01
C8	0.04	0.04	0.05	0.14
C10	0.01	0.01	0.02	0.09
C12	0.06	0.07	0.17	0.32
C14	0.20	0.21	1.14	1.80
C15	0.03	0.03	0.06	0.16
C16	8.91	9.08	45.84	29.56
C17	0.06	0.06	0.12	0.37
C18	2.28	2.31	4.90	10.86
C20	0.57	0.56	0.44	0.26
C 21	0.02	0.02	0.01	0.00
C 22	0.30	0.30	0.11	0.04
C 23	0.04	0.04	0.03	0.01
C 24	0.14	0.14	0.09	0.03
SFA	12.66	12.87	52.98	43.69
16:1	0.26	0.26	0.17	1.82
18:1	58.68	58.61	34.74	40.49
20:1	0.99	1.00	0.23	0.63
22:1	0.04	0.04	0.02	0.03
24:1	0.16	0.15	0.03	0.02
MUFA	60.12	60.05	35.18	43.00
18:2	18.65	18.56	10.25	10.32
18:3	7.27	7.21	1.08	0.48
20:3	0.01	0.01	0.00	0.08
20:2	0.07	0.07	0.01	0.24
20:4	0.01	0.01	0.00	0.05
22:2	0.01	0.00	0.01	0.01
22:6	0.01	0.02	0.00	0.01
PUFA	26.03	25.88	11.36	11.18
USFA	86.15	85.93	46.54	54.18
Etc.	1.19	1.19	0.48	2.13