සැකිල්ල:Infobox oils/ලේඛය

Fat of the land
	Olive oil: drink up!
සංයුතිය
මේද අන්තර්ගතය	98%
ජල අන්තර්ගතය	0%
මේද නොවන ඝන ද්රව්ය	1.9%
ස්ටෙරෝල්	0.1%
මේද සංයුතිය
සංතෘප්ත මේද
Total saturated	1%
Interesterified	0.1%
Trans fats	1%
Unsaturated fats
Total unsaturated	99%
Monounsaturated	90%
Oleic acid	80%
Polyunsaturated	9%
Omega−3 fatty acids	3%
Omega−6 fatty acids	2%
Omega−9 fatty acids	1%
ගුණාංග
Food energy per 100 g (3.5 oz)	900 kcal
ද්‍රවාංකය	0 °C (32 °F)
තාපාංකය	100 °C (212 °F)
Smoke point	200 °C (392 °F)
Solidity at 20 °C (68 °F)	liquid
Solid fat index at 20 °C (68 °F)	n/a
Specific gravity at 20 °C (68 °F)	0.9
Viscosity at 20 °C (68 °F)	84
Refractive index	1.02
Iodine value	0.1
Acid value	0.01
Acid degree value	2
pH	7.8
Saponification value	10
Unsaponifiable	0.2%
Reichert value	1
Polenske value	2
Kirschner value	3
Shortening value	4
Peroxide value	5

Usage

Parameters

Image: link to a Wikipedia Image file of the fat or oil in question.
Name: Name of the fat or oil (use article title if article is on the fat or oil in question)
Composition: - enable section bar
Water content: Total percentage, by weight. Give minimum and maximum values if there's a range.
Fat content: Total percentage, by weight. Give minimum and maximum values if there's a range.
Nonfat solids: Total percentage, by weight. Give minimum and maximum values if there's a range.
Sterols: Total percentage (plus list of individual fatty acid components and their percentage if possible – Wikilink if possible)
Fat composition: - enable section bar
Saturated fats: Total percentage, plus list of individual fatty acid components and their percentage (Wikilink if possible)
- Interesterified fats: Total percentage (plus list of individual fatty acid components and their percentage if possible – Wikilink if possible)
Trans fats: Total percentage (plus list of individual fatty acid components and their percentage if possible – Wikilink if possible)
Unsaturated fats: Total percentage
- Monounsaturated fats: Total percentage, plus list of individual fatty acid components and their percentage (Wikilink if possible)
  - Palmitoleic acid: Total percentage
  - Vaccenic acid: Total percentage
  - Oleic acid: Total percentage
- Polyunsaturated fats: Total percentage, plus list of individual fatty acid components and their percentage (Wikilink if possible)
  - Omega−3 fatty acids: Total percentage
  - Omega−6 fatty acids: Total percentage
  - Omega−9 fatty acids: Total percentage

Properties: - enable section bar
Food energy per 100 g: Food energy in kJ (food energy in kcal in parentheses)
Melting point: Melting point temperature (at sea level) in °C (in °F in parentheses)
Boiling point: Boiling point temperature (at sea level) in °C (in °F in parentheses)
Smoke point: Smoke point temperature (at sea level) in °C (in °F in parentheses)
Solidity at 20 °C: solid or liquid
- Solid fat index at 20 °C: SFI at 20 °C.
Specific gravity at 20 °C: Specific gravity at 20 °C
Viscosity at 20 °C: Viscosity (in centipoise) at 20 °C
Refractive index: Refractive index
Iodine value: Iodine value
Acid value: Acid value
Acid degree value: Acid degree value
pH: pH value
Saponification value: Saponification value
Unsaponifiable: Percentage of unsaponifiable matter
Reichert value: Reichert value
Polenske value: Polenske value
Kirschner value: Kirschner value
Shortening value: Shortening value
Peroxide value: Peroxide value

Example

{{Infobox oil
 |name=Fat of the land
 |image=Olive oil.jpg
 |imagesize=100px
 |caption=Olive oil: drink up!

 |composition=y
 |fat=98%
 |water=0%
 |solids=1.9%
 |sterols=0.1%
 |fatcomposition=y
 |sat=1%
 |interster=0.1%
 |trans=1%
 |unsat=99%
  |monoun=90%
   |Oleic=80%
  |polyun=9%
   |o3=3%
   |o6=2%
   |o9=1%
 |properties=y
 |energy=900 [[kcal]]
 |melt=0°C (32°F)
 |boil=100°C (212°F)
 |smoke=200°C (392°F)
 |roomtemp= liquid
 |sfi20= n/a
 |sg20=0.9
 |visc20=84
 |refract=1.02
 |iodine=0.1
 |acid=0.01
 |aciddeg=2
 |ph=7.8
 |sapon=10
 |unsapon=0.2%
 |reichert=1
 |polenske=2
 |kirschner=3
 |shortening=4
 |peroxide=5
}}

Each parameter is optional.