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Properties of vegetable oils [1] [2] The nutritional values are expressed as percent (%) by mass of total fat. Type Processing treatment [3] Saturated fatty acids Monounsaturated
Download as PDF; Printable version; ... of total fat; Cooking oils; Algal oil [1] 4: 92: 4 Canola [2] 8: 64: 28 ... Fats added during cooking or at the table
Properties of common cooking fats (per 100 g) Type of fat Total fat (g) ... Coconut oil [6] 99 83 6 2 ... {Comparison of cooking fats}} ...
Cooking Sesame oil (semi-refined) 14% 43% 43% 0.3 41% 232 °C (450 °F) Cooking, deep frying Soybean oil: 15% 24% 61% 6.7% 50% 240 °C (464 °F) [4] Cooking, salad dressings, vegetable oil, margarine, shortening Sunflower oil (high oleic, refined) [11] 9% 82% 9% 0.2% 3.6% 244 °C (471 °F) [4] Frying, cooking [12] Sunflower oil (linoleic ...
Dietitians reveal the healthiest cooking oils and which to avoid between olive oil, avocado oil, coconut oil and more.
Grape seed oil: 216 °C: 421 °F Lard: 190 °C: 374 °F [5] Mustard oil: 250 °C: 480 °F [11] Olive oil: Refined: 199–243 °C: 390–470 °F [12] Olive oil: Virgin: 210 °C: 410 °F Olive oil: Extra virgin, low acidity, high quality: 207 °C: 405 °F [3] [13] Olive oil: Extra virgin: 190 °C: 374 °F [13] Palm oil: Fractionated: 235 °C [14 ...
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor. Cooking oil is also ...
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