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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
These days, "seed oil" is more of a pejorative term than a technical definition, referring to oils high in omega-6 fatty acid, including: Canola. Corn. Soybean. Cottonseed. Grapeseed. Sunflower ...
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
Canola oil: 6% 62% 32% 9.1% 18% 225 °C (437 °F) [3] Frying, baking, salad dressings Coconut oil (virgin) 92% 6% 2% 0 1.8% 177 °C (351 °F) Cooking, tropical cuisine, beauty products Corn oil: 13% 25% 62% 1.1% 53% 235 °C (455 °F) [4] Frying, baking, salad dressings, margarine, shortening Cottonseed oil: 24% 26% 50% 0.2% 50% 216 °C (421 °F)
We often hear all about omega-3s, but omega-6 fatty acids found in canola oil also serve a purpose. "Omega-6 fatty acid...is important for the brain and essential for the growth and development of ...
Canola oil also contains a fatty acid called alpha-Linolenic acid, which is a plant form of omega-3 fatty acids, which support heart health, per Largeman-Roth. “We’re supposed to be getting ...
In biochemistry and nutrition, a monounsaturated fat is a fat that contains a monounsaturated fatty acid (MUFA), a subclass of fatty acid characterized by having a double bond in the fatty acid chain with all of the remaining carbon atoms being single-bonded. By contrast, polyunsaturated fatty acids (PUFAs) have more than one double bond.
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] 455 °F Peanut oil: Refined: 232 °C [3] 450 °F Peanut oil ...