Composition
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 3,774 kJ (902 kcal) |
| Carbohydrates | 0 g |
| Fat | 100 g |
| - saturated | 50 g |
| - monounsaturated | 42 g |
| - polyunsaturated | 4 g |
| Protein | 0 g |
| Cholesterol | 109 mg |
| Selenium | 0.2 mg |
| Fat percentage can vary. Percentages are relative to US recommendations for adults. |
|
The composition of the fatty acids is typically as follows:
- Saturated fatty acids:
- Palmitic acid: 26%
- Stearic acid: 14%
- Myristic acid: 3%
- Monounsaturated fatty acids:
- Oleic acid: 47%
- Palmitoleic acid: 3%
- Polyunsaturated fatty acids:
- Linoleic acid: 3%
- Linolenic acid: 1%
Read more about this topic: Tallow
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