Chicken egg composition (by weight) of the most prevalent fatty acids in egg yolk typically is:
- Unsaturated fatty acids:
- Oleic acid, 47%
- Linoleic acid, 16%
- Palmitoleic acid, 5%
- Linolenic acid, 2%
- Saturated fatty acids:
- Palmitic acid, 23%
- Stearic acid, 4%
- Myristic acid, 1%