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Avocado oil: Unrefined: 250 °C: 482 °F [4] Beef tallow: 250 °C: 480 °F Butter: 150 °C: 302 °F [5] Butter: Clarified: 250 °C: 482 °F [6] Castor oil: Refined: 200 °C [7] 392 °F Coconut oil: Refined, dry: 204 °C: 400 °F [8] Coconut oil: Unrefined, dry expeller pressed, virgin: 177 °C: 350 °F [8] Corn oil: 230–238 °C [9] 446–460 ...
Coconut oil (or coconut fat) is an edible oil derived from the kernels, meat, and milk of the coconut palm fruit. [1] Coconut oil is a white solid fat below around 25 °C (77 °F), and a clear thin liquid oil at higher temperatures. Unrefined varieties have a distinct coconut aroma. [2]
Butter, clarified, Ghee: 65% 32% 3% 0 0 190–250 °C (374–482 °F) Deep frying, cooking, sautéing, condiment, flavoring Canola oil: 6% 62% 32% 9.1% 18% 225 °C (437 °F) [3] Frying, baking, salad dressings Coconut oil (virgin) 92% 6% 2% 0 1.8% 177 °C (351 °F) Cooking, tropical cuisine, beauty products Corn oil: 13% 25% 62% 1.1% 53%
Research shows that using “virgin coconut oil” (or unrefined, unprocessed coconut oil) is safe for use on the skin and even offers many benefits in terms of skin hydration.
Pasteurized cow’s fat-free milk has all the health perks of whole cow’s milk — “providing 15% of your daily needs in one glass,” according to Ehsani — without the high fat content, and ...
This template tabulates data of composition of various vegetable oils, their processing treatments (whether unrefined, hydrogenated or partially hydrogenated) and their smoke point The above documentation is transcluded from Template:Vegetable oils comparison/doc .