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Mustard oil and seeds. Mustard oil can mean either the pressed oil used for cooking, or a pungent essential oil also known as volatile oil of mustard. The essential oil results from grinding mustard seed, mixing the grounds with water, and isolating the resulting volatile oil by distillation. It can also be produced by dry distillation of the seed.
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 ...
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
Technically, a seed oil is a cooking oil made by pressing seeds to extract the fat. But the current pariahs are canola, corn, cottonseed, grapeseed, soy, rice bran, sunflower, and safflower oils.
Cooking, baking, condiment Mustard oil: 13% 60% 21% 5.9% 15% 254 °C (489 °F) Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable ...
Tobacco seed oil, from the seeds of Nicotiana tabacum and other Nicotiana species. Edible if purified. [144] Tomato seed oil is a potentially valuable by-product, as a cooking oil, from the waste seeds generated from processing tomatoes. [145] Wheat germ oil, used nutritionally and in cosmetic preparations, high in vitamin E and octacosanol. [146]