Template:Vegetable oils comparison: Difference between revisions

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Created page with "{|class="wikitable sortable" border="1" |+ align="center" colspan=10| Properties of vegetable oils<ref name="USDA ndbcolumn">{{cite web|url=https://fdc.nal.usda.gov/|title= US National Nutrient Database, Release 28|date=May 2016|publisher= United States Department of Agriculture}} All values in this table are from this database unless otherwise cited or when italicized as the simple arithmetic sum of other component columns.</ref><ref>{{cite web|title=Fats and fatty..."
 
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{|class="wikitable sortable" border="1"
{|class="wikitable sortable" border="1"
|+ align="center" colspan=10|  Properties of [[vegetable oil]]s<ref name="USDA ndbcolumn">{{cite web|url=https://fdc.nal.usda.gov/|title= US National Nutrient Database, Release 28|date=May 2016|publisher= United States Department of Agriculture}} All values in this table are from this database unless otherwise cited or when italicized as the simple arithmetic sum of other component columns.</ref><ref>{{cite web|title=Fats and fatty acids contents per 100 g (click for "more details"). Example: Avocado oil (user can search for other oils).|url=http://nutritiondata.self.com/facts/fats-and-oils/620/2|publisher=Nutritiondata.com, Conde Nast for the USDA National Nutrient Database, Standard Release 21|access-date=7 September 2017|date=2014}} Values from Nutritiondata.com (SR 21) may need to be reconciled with most recent release from the USDA SR 28 as of Sept 2017.</ref>
|+ align="center" colspan=10|  Properties of [[vegetable oil]]s
<br/>The nutritional values are expressed as percent (%) by mass of total fat.
<br/>The nutritional values are expressed as percent (%) by mass of total fat.
|-
|-
! style="text-align:left;" rowspan=2| Type  !! rowspan=2| Processing<br>treatment<ref name="The margarine shall be made from one or more of the following vegetable oils; canola, safflower, sunflower, corn, soybean, or peanut oil.">{{cite web |title=USDA Specifications for Vegetable Oil Margarine Effective August 28, 1996 |url=https://www.ams.usda.gov/sites/default/files/media/vegetableoilmargaine.pdf}}</ref> !! rowspan=2|[[Saturated fatty acids|Saturated]]<br>fatty acids !! colspan=2 rowspan=1|[[Monounsaturated fatty acids|Monounsaturated]]<br>fatty acids !! colspan=4|[[Polyunsaturated fatty acids|Polyunsaturated]]<br>fatty acids !!rowspan=2|[[Smoke point]]
! style="text-align:left;" rowspan=2| Type  !! rowspan=2| Processing<br>treatment !! rowspan=2|[[Saturated fatty acids|Saturated]]<br>fatty acids !! colspan=2 rowspan=1|[[Monounsaturated fatty acids|Monounsaturated]]<br>fatty acids !! colspan=4|[[Polyunsaturated fatty acids|Polyunsaturated]]<br>fatty acids !!rowspan=2|[[Smoke point]]
|-
|-
! Total<ref name="USDA ndbcolumn" /> !! rowspan=1|[[Oleic acid|Oleic]]<br>acid<br>(ω-9) !! Total<ref name="USDA ndbcolumn" /> !! [[alpha-Linolenic acid|α-Linolenic]]<br>acid<br>(ω-3) !! [[Linoleic acid|Linoleic]]<br>acid<br>(ω-6) !! [[Fatty acid ratio in food|ω-6:3<br>ratio]]
! Total !! rowspan=1|[[Oleic acid|Oleic]]<br>acid<br>(ω-9) !! Total !! [[alpha-Linolenic acid|α-Linolenic]]<br>acid<br>(ω-3) !! [[Linoleic acid|Linoleic]]<br>acid<br>(ω-6) !! [[Fatty acid ratio in food|ω-6:3<br>ratio]]


|- align="center" | {{#ifeq: {{PAGENAME}} | Avocado oil | bgcolor="#ffff66" |}}
|- align="center" | {{#ifeq: {{PAGENAME}} | Avocado oil | bgcolor="#ffff66" |}}
| align="left" | [[Avocado oil|Avocado]]<ref>{{cite web|url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/173573/nutrients |title=Avocado oil, fat composition, 100 g |date=May 2016|publisher= US National Nutrient Database, Release 28, United States Department of Agriculture|access-date=6 September 2017}}</ref> ||  || 11.6 || 70.6 || 52–66<br/><ref>{{Cite web |url=http://www.bashaar.org.il/files/7282.pdf|title=Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period| vauthors = Ozdemir F, Topuz A |date=2004 |journal=Food Chemistry |volume=86 |pages=79–83 |publisher=Elsevier|access-date=15 January 2020 |archive-url=http://web.archive.org/web/20200116005158/http://www.bashaar.org.il/files/7282.pdf |archive-date=2020-01-16 |url-status=dead}}</ref> || 13.5 || 1 || 12.5 ||  12.5:1 || {{convert|250|°C|°F}}<ref>{{Cite web|url=https://www.aocs.org/stay-informed/inform-magazine/featured-articles/what-is-unrefined-extra-virgin-cold-pressed-avocado-oil-april-2010|title=What is unrefined, extra virgin cold-pressed avocado oil?| vauthors = Wong M, Requejo-Jackman C, Woolf A |date=April 2010 |website=Aocs.org|publisher=The American Oil Chemists' Society|access-date=26 December 2019}}</ref>
| align="left" | [[Avocado oil|Avocado]] ||  || 11.6 || 70.6 || 52–66<br/> || 13.5 || 1 || 12.5 ||  12.5:1 || {{convert|250|°C|°F}}


|- align="center" | {{#ifeq: {{PAGENAME}} | Brazil nut oil | bgcolor="#ffff66" |}}
|- align="center" | {{#ifeq: {{PAGENAME}} | Brazil nut oil | bgcolor="#ffff66" |}}
| align="left" | [[Brazil nut#Oil|Brazil nut]]<ref>{{cite web|url=https://fdc.nal.usda.gov/fdc-app.html#/?query=ndbNumber:4581&format=|title=Brazil nut oil, fat composition, 100 g |date=May 2016|publisher= US National Nutrient Database, Release 28, United States Department of Agriculture|access-date=6 September 2017}}</ref> ||  || 24.8 || 32.7 || 31.3 || 42.0 || 0.1 || 41.9 || 419:1 || {{convert|406|°F|°C|order=flip}}<ref name=Rao/>
| align="left" | [[Brazil nut#Oil|Brazil nut]] ||  || 24.8 || 32.7 || 31.3 || 42.0 || 0.1 || 41.9 || 419:1 || {{convert|406|°F|°C|order=flip}}


|- align="center" | {{#ifeq: {{PAGENAME}} | Rapeseed oil | bgcolor="#ffff66" |}}
|- align="center" | {{#ifeq: {{PAGENAME}} | Rapeseed oil | bgcolor="#ffff66" |}}
| align="left" | [[Rapeseed oil|Canola]]<ref>{{cite web|url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/172336/nutrients|title=Canola oil, fat composition, 100 g |date=May 2016|publisher= US National Nutrient Database, Release 28, United States Department of Agriculture|access-date=6 September 2017}}</ref> ||  || 7.4 || 63.3 || 61.8 || 28.1 || 9.1 || 18.6|| 2:1 || {{convert|400|°F|°C|order=flip}}<ref name=post>{{cite news |title=Where There's Smoke, There's a Fryer | vauthors = Wolke RL |url=https://www.washingtonpost.com/wp-dyn/content/article/2007/05/15/AR2007051500398.html|newspaper=The Washington Post |date=May 16, 2007 |access-date=March 5, 2011}}</ref>
| align="left" | [[Rapeseed oil|Canola]] ||  || 7.4 || 63.3 || 61.8 || 28.1 || 9.1 || 18.6|| 2:1 || {{convert|400|°F|°C|order=flip}}


|- align="center" | {{#ifeq: {{PAGENAME}} | Coconut oil | bgcolor="#ffff66" |}}
|- align="center" | {{#ifeq: {{PAGENAME}} | Coconut oil | bgcolor="#ffff66" |}}
| align="left" | [[Coconut oil|Coconut]]<ref>{{cite web|url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/171412/nutrients|title=Coconut oil, fat composition, 100 g |date=May 2016|publisher= US National Nutrient Database, Release 28, United States Department of Agriculture|access-date=6 September 2017}}</ref> ||  || 82.5 || 6.3 || 6 || 1.7 ||  ||  ||  || {{convert|347|°F|°C|order=flip}}<ref name="Rao">{{Cite journal | vauthors = Katragadda HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA |title=Emissions of volatile aldehydes from heated cooking oils |doi=10.1016/j.foodchem.2009.09.070 |journal=Food Chemistry |volume=120 |pages=59–65 |year=2010 |url=https://www.researchgate.net/publication/248511136}}</ref>
| align="left" | [[Coconut oil|Coconut]] ||  || 82.5 || 6.3 || 6 || 1.7 ||  ||  ||  || {{convert|347|°F|°C|order=flip}}


|- align="center" | {{#ifeq: {{PAGENAME}} | Corn oil | bgcolor="#ffff66" |}}
|- align="center" | {{#ifeq: {{PAGENAME}} | Corn oil | bgcolor="#ffff66" |}}
| align="left" | [[Corn oil|Corn]]<ref>{{cite web|url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/171029/nutrients|title=Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g |date=May 2016|publisher= US National Nutrient Database, Release 28, United States Department of Agriculture|access-date=6 September 2017}}</ref> ||  || 12.9 || 27.6 || 27.3 || 54.7 || 1 || 58 ||  58:1 || {{convert|450|°F|°C|order=flip}}<ref name=post/>
| align="left" | [[Corn oil|Corn]] ||  || 12.9 || 27.6 || 27.3 || 54.7 || 1 || 58 ||  58:1 || {{convert|450|°F|°C|order=flip}}


|- align="center" | {{#ifeq: {{PAGENAME}} | Cottonseed oil | bgcolor="#ffff66" |}}
|- align="center" | {{#ifeq: {{PAGENAME}} | Cottonseed oil | bgcolor="#ffff66" |}}
| align="left" | [[Cottonseed oil|Cottonseed]]<ref>{{cite web|url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/171024/nutrients|title=Cottonseed oil, salad or cooking, fat composition, 100 g |date=May 2016|publisher= US National Nutrient Database, Release 28, United States Department of Agriculture|access-date=6 September 2017}}</ref> ||  || 25.9 || 17.8 || 19 || 51.9  || 1 || 54 || 54:1 || {{convert|420|°F|°C|order=flip}}<ref name=post/>
| align="left" | [[Cottonseed oil|Cottonseed]] ||  || 25.9 || 17.8 || 19 || 51.9  || 1 || 54 || 54:1 || {{convert|420|°F|°C|order=flip}}


|- align="center" | {{#ifeq: {{PAGENAME}} | Cottonseed oil | bgcolor="#ffff66" |}}
|- align="center" | {{#ifeq: {{PAGENAME}} | Cottonseed oil | bgcolor="#ffff66" |}}
| align="left" | [[Cottonseed oil|Cottonseed]]<ref>{{cite web|url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/171441/nutrients|title=Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g |date=May 2016|publisher= US National Nutrient Database, Release 28, United States Department of Agriculture|access-date=6 September 2017}}</ref> ||[[Hydrogenated fat|hydrogenated]]|| 93.6 || 1.5 ||  || 0.6  || 0.2 || 0.3 || 1.5:1 ||  
| align="left" | [[Cottonseed oil|Cottonseed]] ||[[Hydrogenated fat|hydrogenated]]|| 93.6 || 1.5 ||  || 0.6  || 0.2 || 0.3 || 1.5:1 ||  


|- align="center" | {{#ifeq: {{PAGENAME}} | Linseed oil | bgcolor="#ffff66" |}}
|- align="center" | {{#ifeq: {{PAGENAME}} | Linseed oil | bgcolor="#ffff66" |}}
| align="left" | [[Linseed oil|Flaxseed/linseed]]<ref>{{cite web|url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/167702/nutrients|title=Linseed/Flaxseed oil, cold pressed, fat composition, 100 g |date=May 2016|publisher= US National Nutrient Database, Release 28, United States Department of Agriculture|access-date=6 September 2017}}</ref> ||  || 9.0 || 18.4 || 18 || 67.8  || 53 || 13 || 0.2:1 || {{convert|225|°F|°C|order=flip}}  
| align="left" | [[Linseed oil|Flaxseed/linseed]]  ||  || 9.0 || 18.4 || 18 || 67.8  || 53 || 13 || 0.2:1 || {{convert|225|°F|°C|order=flip}}  


|- align="center" | {{#ifeq: {{PAGENAME}} | Grape seed oil | bgcolor="#ffff66" |}}
|- align="center" | {{#ifeq: {{PAGENAME}} | Grape seed oil | bgcolor="#ffff66" |}}
| align="left" | [[Grape seed oil|Grape seed]] || &nbsp;|| 10.4 || 14.8 || 14.3 &nbsp;|| 74.9 || 0.15 || 74.7 || very high || {{convert|421|°F|°C|order=flip}}<ref name="nmi">{{cite journal | vauthors = Garavaglia J, Markoski MM, Oliveira A, Marcadenti A | title = Grape Seed Oil Compounds: Biological and Chemical Actions for Health | journal = Nutrition and Metabolic Insights | volume = 9 | pages = 59–64 | year = 2016 | pmid = 27559299 | pmc = 4988453 | doi = 10.4137/NMI.S32910 }}</ref>
| align="left" | [[Grape seed oil|Grape seed]] || &nbsp;|| 10.4 || 14.8 || 14.3 &nbsp;|| 74.9 || 0.15 || 74.7 || very high || {{convert|421|°F|°C|order=flip}}


|- align="center" | {{#ifeq: {{PAGENAME}} | Hemp oil | bgcolor="#ffff66" |}}
|- align="center" | {{#ifeq: {{PAGENAME}} | Hemp oil | bgcolor="#ffff66" |}}
| align="left"| [[Hemp oil|Hemp seed]]<ref>{{cite journal | vauthors = Callaway J, Schwab U, Harvima I, Halonen P, Mykkänen O, Hyvönen P, Järvinen T | title = Efficacy of dietary hempseed oil in patients with atopic dermatitis | journal = The Journal of Dermatological Treatment | volume = 16 | issue = 2 | pages = 87–94 | date = April 2005 | pmid = 16019622 | doi = 10.1080/09546630510035832 | s2cid = 18445488 }}</ref> ||  || 7.0 || 9.0 || 9.0 || 82.0  || 22.0 || 54.0 || 2.5:1 || {{convert|330|°F|°C|order=flip}}<ref>{{cite web |url=https://www.veghealth.com/nutrition-tables/Smoke-Points-of-Oils-table.pdf |title=Smoke points of oils| vauthors = Melina V |publisher = The Vegetarian Health Institute|website = veghealth.com}}</ref>
| align="left"| [[Hemp oil|Hemp seed]]  ||  || 7.0 || 9.0 || 9.0 || 82.0  || 22.0 || 54.0 || 2.5:1 || {{convert|330|°F|°C|order=flip}}


|- align="center" | {{#ifeq: {{PAGENAME}} | High-oleic safflower oil | bgcolor="#ffff66" |}}  
|- align="center" | {{#ifeq: {{PAGENAME}} | High-oleic safflower oil | bgcolor="#ffff66" |}}  
| align="left" | [[Safflower oil|High-oleic safflower oil]]<ref>{{cite web|url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/171027/nutrients|title=Safflower oil, salad or cooking, high oleic, primary commerce, fat composition, 100 g |date=May 2016|publisher= US National Nutrient Database, Release 28, United States Department of Agriculture|access-date=6 September 2017}}</ref> ||  || 7.5 || 75.2  ||75.2  ||12.8 || 0  || 12.8 || very high || {{convert|212|°C|°F}}<ref name = Rao/>
| align="left" | [[Safflower oil|High-oleic safflower oil]] ||  || 7.5 || 75.2  ||75.2  ||12.8 || 0  || 12.8 || very high || {{convert|212|°C|°F}}


|- align="center" | {{#ifeq: {{PAGENAME}} | Olive oil | bgcolor="#ffff66" |}}
|- align="center" | {{#ifeq: {{PAGENAME}} | Olive oil | bgcolor="#ffff66" |}}
| align="left" | [[Olive oil|Olive]], Extra Virgin<ref>{{cite web|url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/171413/nutrients|title=Olive oil, salad or cooking, fat composition, 100 g |date=May 2016|publisher= US National Nutrient Database, Release 28, United States Department of Agriculture|access-date=6 September 2017}}</ref> ||  || 13.8 || 73.0 || 71.3  || 10.5 || 0.7 || 9.8|| 14:1 || {{convert|380|°F|°C|order=flip}}<ref name = Rao/>
| align="left" | [[Olive oil|Olive]], Extra Virgin ||  || 13.8 || 73.0 || 71.3  || 10.5 || 0.7 || 9.8|| 14:1 || {{convert|380|°F|°C|order=flip}}


|- align="center" |  {{#ifeq: {{PAGENAME}} | Palm oil | bgcolor="#ffff66" |}}
|- align="center" |  {{#ifeq: {{PAGENAME}} | Palm oil | bgcolor="#ffff66" |}}
| align="left" | [[Palm oil|Palm]]<ref>{{cite web|url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/171015/nutrients|title=Palm oil, fat composition, 100 g |date=May 2016|publisher= US National Nutrient Database, Release 28, United States Department of Agriculture|access-date=6 September 2017}}</ref> ||  || 49.3 || 37.0 || 40 || 9.3 || 0.2  || 9.1 || 45.5:1 || {{convert|455|°F|°C|order=flip}}
| align="left" | [[Palm oil|Palm]] ||  || 49.3 || 37.0 || 40 || 9.3 || 0.2  || 9.1 || 45.5:1 || {{convert|455|°F|°C|order=flip}}


|- align="center" | {{#ifeq: {{PAGENAME}} | Palm oil | bgcolor="#ffff66" |}}
|- align="center" | {{#ifeq: {{PAGENAME}} | Palm oil | bgcolor="#ffff66" |}}
| align="left" | [[Palm oil|Palm]]<ref>{{cite web|url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/173603/nutrients|title=Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g |date=May 2016|publisher= US National Nutrient Database, Release 28, United States Department of Agriculture|access-date=6 September 2017}}</ref> ||hydrogenated|| 88.2 || 5.7 ||  || 0 ||  ||  ||  ||
| align="left" | [[Palm oil|Palm]] ||hydrogenated|| 88.2 || 5.7 ||  || 0 ||  ||  ||  ||


|- align="center" | {{#ifeq: {{PAGENAME}} | Peanut oil | bgcolor="#ffff66" |}}
|- align="center" | {{#ifeq: {{PAGENAME}} | Peanut oil | bgcolor="#ffff66" |}}
| align="left" | [[Peanut oil|Peanut]]<ref>{{cite web |work=FoodData Central |url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/1750348/nutrients |publisher = usda.gov|title = Oil, peanut}}</ref> ||  || 16.2 || 57.1 || 55.4 || 19.9 || 0.318 || 19.6 || 61.6:1 || {{convert|450|°F|°C|order=flip}}<ref name=post/>
| align="left" | [[Peanut oil|Peanut]] ||  || 16.2 || 57.1 || 55.4 || 19.9 || 0.318 || 19.6 || 61.6:1 || {{convert|450|°F|°C|order=flip}}


|- align="center" | {{#ifeq: {{PAGENAME}} | [[Rice bran oil]] | bgcolor="#ffff66" |}}
|- align="center" | {{#ifeq: {{PAGENAME}} | [[Rice bran oil]] | bgcolor="#ffff66" |}}
| align="left" | [[Rice bran oil]] ||  || 25  || ''38.4''  || 38.4  || ''36.6'' || 2.2 || 34.4<ref name= "baileys">{{cite book |title=Bailey's Industrial Oil and Fat Products | vauthors = Orthoefer FT |edition=6th |volume=2 | veditors = Shahidi F |year=2005 |publisher=John Wiley & Sons, Inc. |isbn=978-0-471-38552-3 |page=465 |chapter=Chapter 10: Rice Bran Oil |doi=10.1002/047167849X }}</ref> || 15.6:1 || {{convert|232|°C}}<ref>{{cite web|url=http://www.ricebranoil.biz/spec/rbdd.html|title=Rice bran oil|publisher= RITO Partnership |access-date=22 January 2021}}</ref>
| align="left" | [[Rice bran oil]] ||  || 25  || ''38.4''  || 38.4  || ''36.6'' || 2.2 || 34.4 || 15.6:1 || {{convert|232|°C}}


|- align="center" | {{#ifeq: {{PAGENAME}} | Sesame oil | bgcolor="#ffff66" |}}
|- align="center" | {{#ifeq: {{PAGENAME}} | Sesame oil | bgcolor="#ffff66" |}}
| align="left" | [[Sesame oil|Sesame]]<ref>{{cite web |department=FoodData Central |url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/171016/nutrients|title=Oil, sesame, salad or cooking |website=fdc.nal.usda.gov|date = 1 April 2019}}</ref> || || 14.2 || 39.7 || 39.3  || 41.7 || 0.3 || 41.3 || 138:1 ||  
| align="left" | [[Sesame oil|Sesame]] || || 14.2 || 39.7 || 39.3  || 41.7 || 0.3 || 41.3 || 138:1 ||  


|- align="center" | {{#ifeq: {{PAGENAME}} | Soybean oil | bgcolor="#ffff66" |}}
|- align="center" | {{#ifeq: {{PAGENAME}} | Soybean oil | bgcolor="#ffff66" |}}
| align="left" | [[Soybean oil|Soybean]]<ref>{{cite web|url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/171411/nutrients|title=Soybean oil, salad or cooking, fat composition, 100 g |date=May 2016|publisher= US National Nutrient Database, Release 28, United States Department of Agriculture|access-date=6 September 2017}}</ref> ||  || 15.6 || 22.8 || 22.6 ||57.7 || 7 || 51 || 7.3:1 || {{convert|460|°F|°C|order=flip}}<ref name=post/>
| align="left" | [[Soybean oil|Soybean]] ||  || 15.6 || 22.8 || 22.6 ||57.7 || 7 || 51 || 7.3:1 || {{convert|460|°F|°C|order=flip}}


|- align="center" | {{#ifeq: {{PAGENAME}} | Soybean oil | bgcolor="#ffff66" |}}
|- align="center" | {{#ifeq: {{PAGENAME}} | Soybean oil | bgcolor="#ffff66" |}}
| align="left" | [[Soybean oil|Soybean]]<ref>{{cite web|url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/171012/nutrients|title=Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g |date=May 2016|publisher= US National Nutrient Database, Release 28, United States Department of Agriculture|access-date=6 September 2017}}</ref> ||[[Hydrogenated fat|partially hydrogenated]]|| 14.9 || 43.0 || 42.5  || 37.6 ||2.6 || 34.9 || 13.4:1 ||  
| align="left" | [[Soybean oil|Soybean]] ||[[Hydrogenated fat|partially hydrogenated]]|| 14.9 || 43.0 || 42.5  || 37.6 ||2.6 || 34.9 || 13.4:1 ||  


|- align="center" | {{#ifeq: {{PAGENAME}} | Sunflower oil | bgcolor="#ffff66" |}}
|- align="center" | {{#ifeq: {{PAGENAME}} | Sunflower oil | bgcolor="#ffff66" |}}
| align="left" | [[Sunflower oil|Sunflower]]<ref>{{cite web |title=FoodData Central |url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/1750349/nutrients |website=fdc.nal.usda.gov}}</ref> ||  || 8.99 || 63.4 || 62.9 || 20.7 || 0.16 || 20.5 || 128:1 || {{convert|440|°F|°C|order=flip}}<ref name=post/>
| align="left" | [[Sunflower oil|Sunflower]] ||  || 8.99 || 63.4 || 62.9 || 20.7 || 0.16 || 20.5 || 128:1 || {{convert|440|°F|°C|order=flip}}


|- align="center" | {{#ifeq: {{PAGENAME}} | Walnut oil | bgcolor="#ffff66" |}}
|- align="center" | {{#ifeq: {{PAGENAME}} | Walnut oil | bgcolor="#ffff66" |}}
| align="left" | [[Walnut oil]]<ref>{{cite web|url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/171030/nutrients|title=Walnut oil, fat composition, 100 g|publisher= US National Nutrient Database, United States Department of Agriculture}}</ref> || unrefined || 9.1 || 22.8 || 22.2 || 63.3 || 10.4 || 52.9 || 5:1 || {{convert|160|°C}}<ref name="BoH">{{cite web|url=http://jonbarron.org/diet-and-nutrition/healthiest-cooking-oil-chart-smoke-points |title=Smoke Point of Oils |work=Baseline of Health |publisher=Jonbarron.org}}</ref>
| align="left" | [[Walnut oil]] || unrefined || 9.1 || 22.8 || 22.2 || 63.3 || 10.4 || 52.9 || 5:1 || {{convert|160|°C}}


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Latest revision as of 15:08, 25 February 2024

Properties of vegetable oils
The nutritional values are expressed as percent (%) by mass of total fat.
Type Processing
treatment		 Saturated
fatty acids		 Monounsaturated
fatty acids		 Polyunsaturated
fatty acids		 Smoke point
Total Oleic
acid
(ω-9)		 Total α-Linolenic
acid
(ω-3)		 Linoleic
acid
(ω-6)		 ω-6:3
ratio
Avocado 11.6 70.6 52–66
 13.5 1 12.5 12.5:1 250 °C (482 °F)
Brazil nut 24.8 32.7 31.3 42.0 0.1 41.9 419:1 208 °C (406 °F)
Canola 7.4 63.3 61.8 28.1 9.1 18.6 2:1 204 °C (400 °F)
Coconut 82.5 6.3 6 1.7 175 °C (347 °F)
Corn 12.9 27.6 27.3 54.7 1 58 58:1 232 °C (450 °F)
Cottonseed 25.9 17.8 19 51.9 1 54 54:1 216 °C (420 °F)
Cottonseed hydrogenated 93.6 1.5 0.6 0.2 0.3 1.5:1
Flaxseed/linseed 9.0 18.4 18 67.8 53 13 0.2:1 107 °C (225 °F)
Grape seed   10.4 14.8 14.3   74.9 0.15 74.7 very high 216 °C (421 °F)
Hemp seed 7.0 9.0 9.0 82.0 22.0 54.0 2.5:1 166 °C (330 °F)
High-oleic safflower oil 7.5 75.2 75.2 12.8 0 12.8 very high 212 °C (414 °F)
Olive, Extra Virgin 13.8 73.0 71.3 10.5 0.7 9.8 14:1 193 °C (380 °F)
Palm 49.3 37.0 40 9.3 0.2 9.1 45.5:1 235 °C (455 °F)
Palm hydrogenated 88.2 5.7 0
Peanut 16.2 57.1 55.4 19.9 0.318 19.6 61.6:1 232 °C (450 °F)
Rice bran oil 25 38.4 38.4 36.6 2.2 34.4 15.6:1 232 °C (450 °F)
Sesame 14.2 39.7 39.3 41.7 0.3 41.3 138:1
Soybean 15.6 22.8 22.6 57.7 7 51 7.3:1 238 °C (460 °F)
Soybean partially hydrogenated 14.9 43.0 42.5 37.6 2.6 34.9 13.4:1
Sunflower 8.99 63.4 62.9 20.7 0.16 20.5 128:1 227 °C (440 °F)
Walnut oil unrefined 9.1 22.8 22.2 63.3 10.4 52.9 5:1 160 °C (320 °F)
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