The following chart provides general guidelines on the make-up of a sampling of oils and fats, as well as their smoke points.
www.ochef.com/699a.htm

Oil/Fat Mono-
unsaturated Poly-
unsaturated Saturated Cholesterol Smoke point Smoke point

% % % mg/Tbsp °F °C

Hazelnut 78 10 7.4 0 430 220

Olive 74 9 14 0 375 190

Canola (refined) 58 36 6 0 400 205

Goose 57 11 28 11 375 190

Duck 49 13 33 11 375 190

Peanut 46 32 17 0 440 225

Lard 46 12 40 12 375 190

Chicken fat 45 31 20 11 375 190

Palm 37 10 50 0 428 220

Clarified butter 29 4 62 33 300 150

Corn 25 59 13 0 450 230

Soybean 24 58 15 0 495 257

Sunflower 20 66 11 0 440 225

Cottonseed 18 52 26 0 420 215

Safflower 12 75 9 0 510 265

Coconut 6 2 87 0 350 175

Oil/Fat	Mono- unsaturated	Poly- unsaturated	Saturated	Cholesterol	Smoke point	Smoke point
	%	%	%	mg/Tbsp	°F	°C
Hazelnut	78	10	7.4	0	430	220
Olive	74	9	14	0	375	190
Canola (refined)	58	36	6	0	400	205
Goose	57	11	28	11	375	190
Duck	49	13	33	11	375	190
Peanut	46	32	17	0	440	225
Lard	46	12	40	12	375	190
Chicken fat	45	31	20	11	375	190
Palm	37	10	50	0	428	220
Clarified butter	29	4	62	33	300	150
Corn	25	59	13	0	450	230
Soybean	24	58	15	0	495	257
Sunflower	20	66	11	0	440	225
Cottonseed	18	52	26	0	420	215
Safflower	12	75	9	0	510	265
Coconut	6	2	87	0	350	175