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Corn oil: 13% 25% 62% 1.1% 53% 235 °C (455 °F) [4] Frying, baking, salad dressings, margarine, shortening Cottonseed oil: 24% 26% 50% 0.2% 50% 216 °C (421 °F) Margarine, shortening, salad dressings, commercially fried products Diacylglycerol (DAG) oil: 3.05% 37.95% 59% 0 - 215 °C (419 °F) Frying, baking, salad oil Linseed oil [5] 11% 21% ...
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. [1] [2] The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa.
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
Coconut oil (or coconut fat) is an edible oil derived from the kernels, meat, and milk of the coconut palm fruit. [1] Coconut oil is a white solid fat below around 25 °C (77 °F), and a clear thin liquid oil at higher temperatures. Unrefined varieties have a distinct coconut aroma. [2]
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
The oil extracted from copra is rich in lauric acid, making it an important commodity in the preparation of lauryl alcohol, soaps, fatty acids, cosmetics, etc. and thus a lucrative product for many coconut-producing countries. The palatable oil cake, known as copra cake, obtained as a residue in the production of copra oil is used in animal feeds.
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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
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