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Smoke point [caution 1] Almond oil: 221 °C: 430 °F [1] Avocado oil: ... Olive oil: Extra virgin, low acidity, high quality ... Soybean oil: 234 °C [20] 453 °F
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 .
Type of oil or fat SFA MUFA PUFA Omega- Smoke point [1] [2]Uses 3 6; Almond: 8% 66% 26% 0 17% 221 °C (430 °F) Baking, sauces, flavoring Avocado oil: 12% 74%
Vegetable oil has a smoke point of about 430°F—compared to 350°F for extra-virgin olive oil—making it ideal for most things you’d fry at home. (For reference, most deep-frying is done at ...
The more FFA an oil contains, the quicker it will break down and start smoking. [2] [3] The lower the value of FFA, the higher the smoke point. [4] However, the FFA content typically represents less than 1% of the total oil and consequently renders smoke point a poor indicator of the capacity of a fat or oil to withstand heat. [4] [5] [6]
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"Avocado oil’s smoke point is 482 degrees Fahrenheit, while olive oil is 375 degrees Fahrenheit." On the flip side, olive oil has a lower smoke point and should be used in lower-temperature cooking.
Peanut oil (Ground nut oil), a clear oil with some applications as a salad dressing, and, due to its high smoke point, especially used for frying. [ 12 ] Rapeseed oil , including Canola oil, the most sold cooking oil all around the world; used as a salad and cooking oil, both domestically and industrially. [ 8 ]