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Jump to content. Main menu. Main menu. ... of total fat; Cooking oils; Algal oil [1] 4: 92: 4 Canola [2] 8: 64: 28 ... Mustard oil: 11: 59: 21 Dairy products;
Its pungent flavor is due to allyl isothiocyanate, a phytochemical of plants in the mustard family, Brassicaceae (for example, cabbage, horseradish or wasabi).. Mustard oil has about 60% monounsaturated fatty acids (42% erucic acid and 12% oleic acid); it has about 21% polyunsaturated fats (6% the omega-3 alpha-linolenic acid and 15% the omega-6 linoleic acid), and it has about 12% saturated fats.
Apricot oil – a cooking oil from certain cultivars. Arabinogalactan – thickener, vegetable gum; Argan oil – a food oil from Morocco that has also attracted recent attention in Europe. Argon – propellant; Rocket (Arugula) – Asafoetida – Ascorbic acid (Vitamin C) – antioxidant (water-soluble) Ascorbyl palmitate – antioxidant (fat ...
Heavy cream is a good substitute for milk, but because it has a much higher fat content, you’ll want to dilute it first. To use it in a recipe, replace the amount of milk called for with half ...
Cooking, frying, deep frying, salads, dressings. A slightly nutty odour. Margarine (hard) 80% 14% 6% 2% 22% 150 °C (302 °F) Cooking, baking, condiment Margarine (soft) 20% 47% 33% 2.4% 23% 150–160 °C (302–320 °F) Cooking, baking, condiment Mustard oil: 13% 60% 21% 5.9% 15% 254 °C (489 °F) Cooking, frying, deep frying, salads, dressings.
Dozens of iconic Southern recipes call for buttermilk, the incomparable cultured milk that lightens, tenderizes, marinates, flavors, and performs other works of kitchen magic.
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
Milk alternatives vary quite a bit in texture, from thick and creamy soy milk or canned coconut milk to thinner and more watery options like rice, almond, hemp, and flax milk.