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2. Coconut oil - Wikipedia

   en.wikipedia.org/wiki/Coconut_oil

   Coconut oil (or coconut fat) ... Monounsaturated fats are 6% of total composition, and polyunsaturated fats are 2% (table). Coconut oil contains phytosterols, ...

3. Template:Comparison of cooking fats - Wikipedia

   en.wikipedia.org/wiki/Template:Comparison_of...

   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

4. A Guide to Cooking With Any Type of Coconut, From Coconut Oil ...

   www.aol.com/guide-cooking-type-coconut-coconut...

   Coconut oil is a saturated-fat mixture that is processed by one of two methods: wet or dry. In the traditional wet process, an emulsion of oil and water is created from coconut milk and is then ...

5. Polyunsaturated fat - Wikipedia

   en.wikipedia.org/wiki/Polyunsaturated_fat

   In biochemistry and nutrition, a polyunsaturated fat is a fat that contains a polyunsaturated fatty acid ... Coconut oil: 87: 13: 0 Corn oil: 13: 24: 59 Cottonseed ...

6. Iodine value - Wikipedia

   en.wikipedia.org/wiki/Iodine_value

   It can be seen from the table that coconut oil is very saturated, which means it is good for making soap. On the other hand, linseed oil is highly unsaturated , which makes it a drying oil , well suited for making oil paints .

7. Template:Vegetable oils comparison - Wikipedia

   en.wikipedia.org/wiki/Template:Vegetable_oils...

   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

8. Americans get too much omega-6 and not enough omega-3 ... - AOL

   www.aol.com/lifestyle/americans-too-much-omega-6...

   “The issue isn’t the amount of omega-6 oil we consume,” Ali says, “it’s that many Americans consume too many fried foods and highly processed foods and don’t get enough nutrient-rich ...

9. Fat hydrogenation - Wikipedia

   en.wikipedia.org/wiki/Fat_hydrogenation

   Oils rich in monounsaturated fatty acids (especially oleic acid) obtained from plant breeding have higher stability compared to their polyunsaturated-rich ancestors, offering a similar improvement to shelf life. [2] Tropical oils (palm oil, palm kernel oil, coconut oil) are naturally rich in saturated fat. They can be further fractionated to ...