Fatty acid compositions depend on the sources of the oils. Canola oil is made from selectively bred rapeseed plants that contain less than 2% erucic acid. Some crops have produced canola oil with 76% oleic acid. The table lists the linoleic type of safflower oil; oleic types of safflower oil have approximately 78% monounsaturated, 15% polyunsaturated, and 7% saturated fatty acids. Not shown in this table: Coconut oil, also called copra oil, has 8% caprylic acid (C8:0). Cod liver oil has 7% palmitoleic acid (C16:1), 17% C20 unsaturated fatty acids (10% EPA), and 11% C22 unsaturated fatty acids (6% DHA). Peanut oil has approximately 5% of C22:0 and C24:0 fatty acids. Palm olein is the liquid fraction obtained by the fractionation of palm oil after crystallization at controlled temperatures. Cow butterfat has 4% butyric (C4:0) and 2% caproic (C6:0) acids. Goat butterfat has 4% butyric (C4:0), 3% caproic (C6:0), and 3% caprylic (C8:0) acids. Beef tallow, cow butterfat, human butterfat, and lard all have about 3% palmitoleic acid (C16:1). Human depot fat, usually found in the abdomen of men and around the thighs and hips of women, has a composition similar to lard.