食用油脂肪酸含量

所有的食用油都由三種脂肪酸所構成：食用單元不飽和脂肪酸含量高的油脂能提高好的膽固醇 ( HDL ) 降低不好的膽固醇 ( LDL ) 多元不飽和脂肪酸，則是把HDL & LDL一起降低， HDL太低則細胞容易老化，並且多元不飽和脂肪酸在人體內易產生自由基 ( OFR ) 飽和脂肪酸雖然會增加身體內膽固醇含量，卻也是最穩定的油品。

油品名稱        飽和脂肪酸            單元不飽和脂肪酸        多元不飽和脂肪酸

                                ( S )                          ( M )                                        ( P )

苦茶油                    11%                         83%                                 7%

橄欖油                    16%                         73%                                 11%

油菜仔油                6%                           61%                                 33%

芥花油                    7%                           62%                                 31%

牛油                        54%                         44%                                 2%

豬油                        39%                         45%                                 16%

雞油                        35%                         47%                                 18%

花生油                    23%                         41%                                 37%

清香油                    26%                         55%                                 18%

米油                        19%                         44%                                 35%

芝麻油                    16%                         41%                                 43%

棕櫚油                    36%                         49%                                 15%

調和麻油                16%                         25%                                 59%

泰山好理油            29%                         37%                                 32%

優質葵花油            10%                         80%                                 10%

葵花油                    12%                         23%                                 65%

玉米油                    13%                         25%                                 62%

黃豆油                    16%                         23%                                 61%

高油酸紅花仔油    8%                           79%                                 13%

紅花仔油                11%                         18%                                 70%

椰子油                    90%                         8%                                   2%

動物性奶油            73%                         24%                                 3%

植物性奶油            56%                         36%                                 8%

*資料來源行政院衛生署 ( 民國87年 ) 台灣地區食品安全資料庫