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2. Template:Vegetable oils comparison - Wikipedia

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

   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 .

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

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

   Printable version; In other projects Appearance. move to sidebar hide ... Frying, cooking, salad oils, margarine, deep frying Pumpkin seed oil: 8% 36% 57% 0% 64%

4. Template:Smoke point of cooking oils - Wikipedia

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

   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 °F [13] Palm oil: Fractionated: 235 °C [14 ...

5. Template:Vegetable oils comparison/doc - Wikipedia

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

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6. List of vegetable oils - Wikipedia

   en.wikipedia.org/wiki/List_of_vegetable_oils

   Nutmeg oil, by contrast, is an essential oil, extracted by steam distillation. [103] Okra seed oil, from Abelmoschus esculentus. Composed predominantly of oleic and linoleic acids. [104] The greenish yellow edible oil has a pleasant taste and odor. [105] Papaya seed oil, high in omega-3 and omega-6, similar in composition to olive oil. [106]

7. The fascinating history of baby formula - AOL

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   The first commercial formulas. In 1846, Liebig, an acclaimed German chemist, had described all living tissue, including food, as being composed of different proportions of fats, carbohydrates and ...

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9. 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