Editing Tallow (section)

==Composition==
Tallow is 100% [[fat]], mainly of [[monounsaturated fat]]s (52%) and [[saturated fat]]s (42%), and contains no water, [[protein (nutrient)|protein]] or [[carbohydrate]]s (table). 
{{nutritionalvalue | name=Beef Tallow | kJ=3774 | protein=0 g | fat=100 g | carbs=0 g | satfat=42 g | monofat=50 g | polyfat=4 g | opt1n=[[Cholesterol]] | opt1v=109 mg| source_usda=1 | note=Fat percentage can vary. }}
The fatty acid content of tallow is:<ref>National Research Council, 1976, ''Fat Content and Composition of Animal Products'', Printing and Publishing Office, National Academy of Science, Washington, D.C., {{ISBN|0-309-02440-4}}; p. 203, [http://books.nap.edu/openbook.php?chapselect=yo&page=203&record_id=22&Jump+to+Specified+Page.x=0&Jump+to+Specified+Page.y=0 online edition]</ref>
*Saturated fatty acids (43%):
**[[Palmitic acid]] (C16:0): 26%
**[[Stearic acid]] (C18:0): 14%
**[[Myristic acid]] (C14:0): 3%
*Monounsaturated fatty acids (50%):
**[[Oleic acid]] (C18-1, ω-9): 47%
**[[Palmitoleic acid]] (C16:1): 3%
*Polyunsaturated fatty acids (4%):
**[[Linoleic acid]]: 3%
**[[α-Linolenic acid|Linolenic acid]]: 1%