Mentega_koko
| Jumlah tak tepu | 36–43% |
|---|---|
| Indeks biasan | 1.44556–1.44573 |
| monotaktepu | 29–43%: asid oleik (29–38%), asid palmitoleik (0–2%) |
| Politaktepu | 0–5%: asid linoleik (0–4%), asid α-linoleik (0–1%) |
| Kepejalan pada 20 °C (68 °F) | pepejal |
| Takat lebur | 34.1 °C (93.4 °F), 35–36.5 °C (95.0–97.7 °F) |
| Tenaga makanan setiap 100 g (3.5 oz) | 3,699 kilojoule (884 kcal)[1] |
| Jumlah tepu | 57–64%: asid stearik (24–37%), asid palmitik (24–30%), asid miristik, (0–4%), asid arakidit (1%), asid laurik (0–1%) |
| Nilai penyabunan | 191.214, 192.88–196.29 |
| Nilai asid | 1.68 |
| Nilai iodin | 32.11–35.12, 35.575 |
