Linoleic acid, an omega-6 fatty acid, is a polyunsaturated fat, called so because of its many double bonds. The last double bond is at the sixth carbon from the omega end – hence the name “omega-6.” On the other hand, oleic acid is an omega-9 fatty acid and a monounsaturated fat with its only double bond found on the ninth carbon from the omega
| Name | % Linoleic acid† |
|---|
|
Safflower oil
|
78%
|
|
Grape seed oil
|
73%
|
|
Poppyseed oil
|
70%
|
|
Sunflower oil
|
68%
|
|
Hemp oil
|
60%
|
|
Corn oil
|
59%
|
|
Wheat germ oil
|
55%
|
|
Cottonseed oil
|
54%
|
|
Soybean oil
|
51%
|
|
Walnut oil
|
51%
|
|
Sesame oil
|
45%
|
|
Rice bran oil
|
39%
|
|
Pistachio oil
|
32.7%
|
|
Peanut oil
|
32%
|
|
Canola oil
|
21%
|
|
Egg yolk
|
16%
|
|
Linseed oil
|
15%
|
|
Lard
|
10%
|
|
Olive oil
|
10%
|
|
Palm oil
|
10%
|
|
Cocoa butter
|
3%
|
|
Macadamia oil
|
2%
|
|
Butter
|
2%
|
|
Coconut oil
|
2%
|
|
†average val
|
Table 3. Food sources of linoleic acid (PFA 18:2), listed in descending order by percentages of their contribution to intake, based on data from the National Health and Nutrition Examination Survey 2005-2006
Specific foods contributing at least 1% of octadecadienoic acid in descending order: other fish and fish mixed dishes, margarine, burgers, crackers, rice and rice mixed dishes, beef and beef mixed dishes, other white potatoes, beans, candy.
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