Margarine

saturated 32% · monounsaturated 50% · polyunsaturated 19%

linoleic acid (omega 6) 11.86 g (per 100 g)

alpha-linolenic acid (omega 3) 2.13 g (per 100 g)

vitamin E 11.8 mg (per 100 g)

refined 150–175 °C

In the fridge. Like butter it picks up smells.

Made from vegetable oils turned solid. Formerly by partial hydrogenation, which created trans fats; today by interesterification or by blending with naturally solid fats, and the EU caps trans fats at 2 g per 100 g of fat. The composition varies widely between brands — the nutrition table on the pack is the only reliable answer.