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  2. 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

  3. Template:Comparison of cooking fats - Wikipedia

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

    Printable version; In other projects ... Olive oil [10] 100 13–19 ... Sunflower oil (high oleic) 100 12 84 [4] 4 [4] Vegetable shortening [16]

  4. Template : Types of cooking oils and fats - Wikipedia

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

    Olive oil (extra virgin) 14% 73% 11% 0.7% 9.8% 190 °C (374 °F) Cooking, salad oils, margarine Olive oil (virgin) 14% 73% 11% 0.7% 9.8% 215 °C (419 °F) Cooking, salad oils, margarine Olive oil (refined) 14% 73% 11% 0 0 225 °C (437 °F) Sautee, stir frying, deep frying, cooking, salad oils, margarine Olive oil (extra light) 14% 73% 11% 0 0

  5. “The more taste an olive oil has, the more health benefits,” as the compounds responsible for them also contribute to the oil’s taste, said Joseph R. Profaci, executive director of the North ...

  6. List of olive cultivars - Wikipedia

    en.wikipedia.org/wiki/List_of_olive_cultivars

    It is mainly used for oil. It is the main variety of olive used to make olive oil in Algeria. [14] Domat: Turkey a common Turkish green olive, a table olive and grown for oil [4] [15] Dritta: Italy a variety of olive tree typical of the DOP area known as Aprutino Pescarese in the province of Pescara (Abruzzo).

  7. Template:Smoke point of cooking oils - Wikipedia

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

    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: 227–229 °C [3] [15] 441–445 ...

  8. Antioxidant effect of polyphenols and natural phenols

    en.wikipedia.org/wiki/Antioxidant_effect_of...

    The main source of polyphenols is dietary, since they are found in a wide array of phytochemical-bearing foods.For example, honey; most legumes; fruits such as apples, blackberries, blueberries, cantaloupe, pomegranate, cherries, cranberries, grapes, pears, plums, raspberries, aronia berries, and strawberries (berries in general have high polyphenol content [5]) and vegetables such as broccoli ...

  9. The #1 Healthiest Order at Olive Garden, According to a Dietitian

    www.aol.com/lifestyle/1-healthiest-order-olive...

    Of course, with so much to choose from, there's bound to be certain dishes that top the nutrition charts while others lag behind, fraught with unnecessary saturated fats and sodium. But thankfully ...

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