قالب:Infobox oils

{{{name}}}
{{{caption}}}
Composition
Fat content	{{{fat}}}
Water content	{{{water}}}
Nonfat solids	{{{solids}}}
Sterols	{{{sterols}}}
Fat composition
Saturated fats	{{{sat}}}
Interesterified fats	{{{interster}}}
Trans fats	{{{trans}}}
Unsaturated fats	{{{unsat}}}
Monounsaturated fats	{{{monoun}}}
Palmitoleic acid	{{{Palmitoleic}}}
Vaccenic acid	{{{Vaccenic}}}
Oleic acid	{{{Oleic}}}
Polyunsaturated fats	{{{polyun}}}
Omega-3 fatty acids	{{{o3}}}
Omega-6 fatty acids	{{{o6}}}
Omega-9 fatty acids	{{{o9}}}
Properties
Food energy per 100 g	{{{energy}}}
Melting point	{{{melt}}}
Boiling point	{{{boil}}}
Smoke point	{{{smoke}}}
Solidity at 20 °C	{{{roomtemp}}}
Solid fat index at 20 °C	{{{sfi20}}}
Specific gravity at 20 °C	{{{sg20}}}
Viscosity at 20 °C	{{{visc20}}}
Refractive index	{{{refract}}}
Iodine value	{{{iodine}}}
Acid value	{{{acid}}}
Acid degree value	{{{aciddeg}}}
pH	{{{ph}}}
Saponification value	{{{sapon}}}
Unsaponifiable	{{{unsapon}}}
Reichert value	{{{reichert}}}
Polenske value	{{{polenske}}}
Kirschner value	{{{kirschner}}}
Shortening value	{{{shortening}}}
Peroxide value	{{{peroxide}}}

Infobox oils

Paramaters

• 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

This markup produces the infobox on the right. Every parameter is optional.

Fat of the land
Olive oil: drink up!
Composition
Fat content	98%
Water content	0%
Nonfat solids	1.9%
Sterols	0.1%
Fat composition
Saturated fats	1%
Interesterified fats	0.1%
Trans fats	1%
Unsaturated fats	99%
Monounsaturated fats	90%
Oleic acid	80%
Polyunsaturated fats	9%
Omega-3 fatty acids	3%
Omega-6 fatty acids	2%
Omega-9 fatty acids	1%
Properties
Food energy per 100 g	900 kcal
Melting point	0°C (32°F)
Boiling point	100°C (212°F)
Smoke point	200°C (392°F)
Solidity at 20 °C	liquid
Solid fat index at 20 °C	n/a
Specific gravity at 20 °C	0.9
Viscosity at 20 °C	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

{{Infobox oils
 |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
}}