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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
Print/export Download as PDF; Printable version; In other projects Wikidata item; ... Cooking oils; Algal oil [1] 4: 92: 4 Canola [2] 8: 64: 28 Coconut oil: 87: 13: 0
Frying, baking, salad oil Linseed oil [5] 11% 21% 68% 53% 13% 107 °C (225 °F) Salad dressings, nutritional supplement Grapeseed oil: 12% 17% 71% 0.1% 69% 204 °C (399 °F) Cooking, salad dressings, margarine Hemp oil: 9% 12% 79% 18% 55% 165 °C (329 °F) Cooking, salad dressings Lard: 41% 47% 2% 1% 10% 183–205 °C (361–401 °F)
Olive oil is a favorite in the kitchen and pantry for a reason. We spoke to experts about the health benefits and how to best consume olive oil. ... The fast nutrition facts on this cooking staple ...
Olive oil is a key ingredient in the Mediterranean diet, which many nutrition experts consider to be the healthiest way to eat.. Swapping olive oil for other fats is one of the easiest ways to ...
Properties of common cooking fats (per 100 g) Type of fat Total fat (g) Saturated fat (g) Monounsaturated fat (g) Polyunsaturated fat (g) Smoke point; Butter [1]: 81
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.
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 ...