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Food Saturated Mono-unsaturated Poly-unsaturated As weight percent (%) of total fat; Cooking oils; Algal oil [1] 4: 92: 4 Canola [2] 8: 64: 28 Coconut oil: 87: 13: 0 Corn oil: 13: 24: 59 Cottonseed oil [2] 27: 19: 54 Olive oil [3] 14: 73: 11 Palm kernel oil [2] 86: 12: 2 Palm oil [2] 51: 39: 10 Peanut oil [4] 17: 46: 32 Rice bran oil: 25: 38: ...
Fat Quality Smoke point [caution 1] Almond oil: 221 °C: 430 °F [1] Avocado oil: Refined: 271 °C: 520 °F [2] [3] Avocado oil: Unrefined: 250 °C: 482 °F [4] Beef tallow: 250 °C: 480 °F Butter: 150 °C: 302 °F [5] Butter: Clarified: 250 °C: 482 °F [6] Castor oil: Refined: 200 °C [7] 392 °F Coconut oil: Refined, dry: 204 °C: 400 °F ...
Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.
The type of fat that is used for energy storage is known as adipose tissue. [7] This adipose tissue is made up adipocytes which store the energy in the chemical bonds of triglycerides. [ 5 ] [ 7 ] [ 8 ] For example, prior to an animal going through hibernation, an animal will build up large reserves of adipocytes to ensure it has the energy 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
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%
Because of the necessary low fat and moisture content, jerky is high in protein. For example, a 30 g (about 1 oz) portion of lean meat contains about 7 g of protein. By removing 15 g of water from the meat, the protein ratio is doubled to nearly 15 g of protein per 30 g portion.
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.