even more cooking fat data

i created a new table with the data from the last two cooking fat posts, plus, per pyker's suggestion, data indicating the total mg amounts of n3 and n6 fatty acids in a sample (here, 100g). This does reveal more than the simple ratio.

i've added a PUFA% column and color-coded it against the "not to exceed 12%" standard. i've not bothered color-coding the mg/100 g column. i have color-coded the fat names themselves, which at this point is just my personal opinion of the fat, taking into account the other columns.

	n3:n6 ratio	mg n3/100g	mg n6/100g	PUFA tot%
butter	1:6.9* / 1:1.6**	802	1244	4
lard	1:10.2*	1000	10199	10
coconut	n/a	0	1800	3
olive	1:11.7	761	9763	10
flaxseed	1:0.2	53304	12701	73
canola	1:2.2	9138	18645	32
soybean	1:7.5	6789	50422	62
palm	1:45.5	200	9100	10
corn	1:46.1	1161	53510	58
sesame	1:137.7	300	41304	no data
sunflower	1:18.8	192	3606	72
cottonseed	1:258	200	51503	54
grapeseed	1:696	100	69591	no data

* for butter and lard, i suspect these ratios are actually a little more favorable in my household, since we source these from pasture-fed animals.

** the second calc'ed ratio is from the two non-colored columns, which was different enough from the other value for me to include both. the first ratio is from the Corbain data, the second is calc'ed from the data i retrieved from nutritiondata.com. I believe the source of the data is the same (that USDA database), but I reckon we used two different butter entries.