Table:
text: Suet
Cuisine
Comparative properties of common cooking fats (per 100g)
Total_fat Saturated_fat Monounsaturated_fat Polyunsaturated_fat Smoke_point
100g 11g 20g (84g in high oleic variety) 69g (4g in high oleic variety) °C ()
100g 16g 23g 58g °C ()
100g 7g 63g 28g °C ()
100g 14g 73g 11g °C ()
100g 15g 30g 55g °C ()
100g 17g 46g 32g °C ()
100g 25g 38g 37g °C ()
71g 23g (34%) 8g (11%) 37g (52%) °C ()
100g 39g 45g 11g °C ()
94g 52g (55%) 32g (34%) 3g (3%) 200°C (400°F)
81g 51g (63%) 21g (26%) 3g (4%) °C ()

Question: What is the total fat at smoke point °C (), 25 g saturated fat in tallow?

Question: What is the total fat if the polyunsaturated fat is 11g and the monounsaturated fat is 73g under Suet?

Question: With a total fat of 100g and monounsaturated fat of 46g, what is the smoke point under Suet?

Question: What shows up for monounsaturated fat when saturated fat is 39g below tallow?

Question: What is the smoke point of suet when the polyunsaturated fat is 69g (4g for a high oleic variety)?

Question: What is the saturated fat if the total fat is 100g and the polyunsaturated fat is 69g (4g in the high oleic variety) below tallow?