Template talk:Fat composition in different foods (table)

It seems some values in the table do not fill 100% when adding together saturated and unsaturated percentages. Perhaps they do not include all fatty acids but only the most common ones in each group. Still, I think the resultant error is relatively small. Mikael Häggström (talk) 07:43, 25 August 2009 (UTC)[reply]

How are trans fats classified in this data? — Preceding unsigned comment added by Franssauermann (talk • contribs) 11:50, 18 October 2015 (UTC)[reply]

They are not included in any of the columns, and cannot be directly calculated from the given information. Feel free to add such data if you find one or more sources that could expand the table with this information. Mikael Häggström (talk) 16:30, 19 October 2015 (UTC)[reply]

Full hydrogenation of unsaturated fats produces saturated fats and no trans fats. Where does this saturated fat fall in this? — Preceding unsigned comment added by 64.85.243.191 (talk) 04:49, 10 December 2015 (UTC)[reply]

I'd say it depends on the extent of that full hydrogenation. Theoretically, if there was 100% monounsaturated fats and half of it undergoes full hydrogenation and the other half no hydrogenation, there would be 50% saturated fats fats and 50% monounsaturated fats. Mikael Häggström (talk) 05:31, 10 December 2015 (UTC)[reply]