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Template: Smoke point of cooking oils. 2 languages. ... Vegetable oil blend: Refined: 220 °C [13] 428 °F
This template tabulates data of composition of various vegetable oils, their processing treatments (whether unrefined, hydrogenated or partially hydrogenated) and their smoke point The above documentation is transcluded from Template:Vegetable oils comparison/doc .
Cooking Sesame oil (semi-refined) 14% 43% 43% 0.3 41% 232 °C (450 °F) Cooking, deep frying Soybean oil: 15% 24% 61% 6.7% 50% 240 °C (464 °F) [4] Cooking, salad dressings, vegetable oil, margarine, shortening Sunflower oil (high oleic, refined) [11] 9% 82% 9% 0.2% 3.6% 244 °C (471 °F) [4] Frying, cooking [12] Sunflower oil (linoleic ...
The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. [1]
Cooking oils include a wide range of products, from canola oil to olive oil, coconut oil and more. The nutritional pros and cons of cooking oils are a frequent subject of debate online, especially ...
Refined coconut oil has a high smoke point, which makes it perfect for cooking. For instance, LouAna 100% Pure Coconut Oil has a higher smoke point (up to 350°F) than virgin coconut oil—in ...
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
Cooking oils provide the body with additional essential fatty acids and other nutrients that promote overall health — not to mention, they make cooking easier and food taste a lot better.