Difference between revisions of "Template:Fat composition in different foods"
Jump to navigation
Jump to search
imported>Slivicon |
imported>Frietjes |
||
| Line 1: | Line 1: | ||
| − | {{hidden| Fat composition in different foods | + | {{hidden|class=noprint|toggle=left|Fat composition in different foods | |
{{Fat composition in different foods (table)}} | {{Fat composition in different foods (table)}} | ||
}}<noinclude> | }}<noinclude> | ||
Revision as of 13:32, 24 May 2017
References
- ↑ "Thrive Culinary Algae Oil". Retrieved 7 January 2019.
- ↑ 2.0 2.1 2.2 2.3 2.4 2.5 Anderson D. "Fatty acid composition of fats and oils" (PDF). Colorado Springs: University of Colorado, Department of Chemistry. Retrieved April 8, 2017.
- ↑ "NDL/FNIC Food Composition Database Home Page". United States Department of Agriculture, Agricultural Research Service. Retrieved May 21, 2013.
- ↑ "Basic Report: 04042, Oil, peanut, salad or cooking". USDA. Retrieved 16 January 2015.
- ↑ "Oil, vegetable safflower, oleic". nutritiondata.com. Condé Nast. Retrieved 10 April 2017.
- ↑ "Oil, vegetable safflower, linoleic". nutritiondata.com. Condé Nast. Retrieved 10 April 2017.
- ↑ "Oil, vegetable, sunflower". nutritiondata.com. Condé Nast. Retrieved 27 September 2010.
- ↑ USDA Basic Report Cream, fluid, heavy whipping
- ↑ "Nutrition And Health". The Goose Fat Information Service.
- ↑ "Egg, yolk, raw, fresh". nutritiondata.com. Condé Nast. Retrieved 24 August 2009.
- ↑ "09038, Avocados, raw, California". National Nutrient Database for Standard Reference, Release 26. United States Department of Agriculture, Agricultural Research Service. Retrieved 14 August 2014.
- ↑ "Feinberg School > Nutrition > Nutrition Fact Sheet: Lipids". Northwestern University. Archived from the original on 2011-07-20.
