Peanut oil has a lot of omega-6 unsaturated fat in it but it has a high smoke point, making it good for frying.

Here's a list of oils and their omega-6 (n-6) and omega-3 (n-3) contents. Too bad they don't also list the amount of saturated or polyunsaturated.

Canola has to be highly refined in order to make it useful and it is also high in omega-6 fats. http://www.healthy-eating-politics.c...table-oil.html http://www.diabetesincontrol.com/com.../2570&Itemid=8

Peanut Oil
29g LA (n-6)
1.1g ALA (n-3)

Canola Oil
22g LA (n-6)
11g ALA (n-3)

Soybean Oil
53g LA (n-6)
7g ALA (n-3)

Lard
10g LA (n-6)
1.4g ALA (n-3)

Olive Oil
9g LA (n-6)
0.7g ALA (n-3)

Coconut Oil
3g LA (n-6)
0g ALA (n-3)

http://weightoftheevidence.blogspot....d-sources.html