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Salt equivalent is usually quoted on food nutrition information tables on food labels, and is a different way of defining sodium intake, noting that salt is chemically sodium chloride. To convert from sodium to the approximate salt equivalent, multiply sodium content by 2.5:
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
Canola oil, also known as rapeseed oil, is a seed oil that was created in Canada. “Canola oil is made by crushing the seeds of the canola plant,” says Christine Venema , EdD, a food safety ...
Processing also affects the nutrition content of cooking oils. After being extracted, many plant oils are refined to remove particles and make them more heat- and shelf-stable, Czerwony notes ...
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)
However, not all oils are created equal− each type has a different nutritional profile with unique benefits. Olive oil is one of the most popular choices for cooking. But is it healthy?
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. Cooking oil is also ...
(Here are the healthiest cooking oils.) In contrast, foods such as fish, avocado, nuts, safflower oil, and soybean oil, contain long-chain triglycerides. ... MCT oil nutrition and benefits ...