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Sunflower oil (high oleic) 100 12 84 [4] 4 [4] Vegetable shortening [16] 100 25 41 28 165 °C (329 °F) [2 Template documentation. This template is a table of the ...
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, refined) [11] 11% 20% 69% 0% 56% 240 °C (464 °F) [4] Cooking, salad dressings, margarine, shortening Sunflower oil (mid-oleic, refined, NuSun) [11] 9% ...
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 .
Canola oil vs. vegetable oil Whereas canola oil is made by crushing the seeds of the canola plant, vegetable oil is typically created by blending different seed oils that include canola, sunflower ...
Sunflower oil is the non-volatile oil pressed from the seeds of the sunflower (Helianthus annuus). Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient. Sunflower oil is primarily composed of linoleic acid, a polyunsaturated fat, and oleic acid, a monounsaturated fat.
Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
When you're baking cakes and brownies and the recipe directions tell you to add oil, which one do you reach for? Vegetable oil, canola oil and corn oil are among the most common and affordable ...
A sunflower seed is a seed from a sunflower (Helianthus annuus). There are three types of commonly used sunflower seeds: linoleic (most common), high oleic, and sunflower oil seeds. Each variety has its own unique levels of monounsaturated, saturated, and polyunsaturated fats. The information in this article refers mainly to the linoleic variety.
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