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Frying, sautéing, dipping oil, salad oil Butter: 66% 30% 4% 0.3% 2.7% 150 °C (302 °F) ... Olive oil (extra virgin) 14% 73% 11% 0.7% 9.8% 190 °C (374 °F)
Flaxseed oil: Unrefined: 107 °C: 225 °F [3] Grape seed oil: 216 °C: 421 °F Lard: 190 °C: 374 °F [5] 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 ...
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
Extra virgin olive oil or avocado oil are the healthiest cooking oils, the experts say. These are rich in heart-healthy monounsaturated fats, which help boost good cholesterol, and other nutrients.
The desire (and need) to eat healthier seems to be spreading across the country, and with good reason. So it's inevitable that we come back to the butter versus olive oil debate. While both are ...
"For 1 tablespoon of avocado oil and olive oil, both provide 120 total calories, 14 grams of total fat (2 grams are saturated fat, 10 grams are monounsaturated fat)," says Ehsani.
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
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