that largely depends on where it's sourced from, but check out that omega 6 content:   ticles/pmc6600360/ not heaps of saturated (palmitic, (e)stearic). as a general rule, the more saturated fatty acids in a lipid, the more likely it is to be solid or near solid at room temperature. look at the items in my graph with more red - butter, lard, coconut oil ... (coconut oil also has medium chain fatty acids which your brain can use for fuel quite efficiently through ketosis).
Australia