Nutritious Information
Comparative properties of common cooking fats (per 100 g)
| Total fat | Saturated fat | Monounsaturated fat | Polyunsaturated fat | Smoke point | |
|---|---|---|---|---|---|
| Sunflower oil | 100 g | 11 g (11%) | 20 g (84 g in high oleic variety) | 69 g (4 g in high oleic variety) | 225 °C (437 °F) |
| Soybean oil | 100 g | 16 g (16%) | 23 g | 58 g | 257 °C (495 °F) |
| Canola oil | 100 g | 7 g (7%) | 63 g | 28 g | 205 °C (401 °F) |
| Olive oil | 100 g | 14 g (14%) | 73 g | 11 g | 190 °C (374 °F) |
| Corn oil | 100 g | 15 g (15%) | 30 g | 55 g | 230 °C (446 °F) |
| Peanut oil | 100 g | 17 g (17%) | 46 g | 32 g | 225 °C (437 °F) |
| Rice bran oil | 100 g | 25 g (25%) | 38 g | 37 g | 213 °C (415 °F) |
Comparative Study Of Edible Oils.
| Oil | Fatty Acids | Essential Fatty Acids | Antioxidants | ||
|---|---|---|---|---|---|
| SFA | MUFA | PUFA | |||
| Mustard Oil/ Rapeseed Oil |
6 | 67 | 27 | 2 | Tocopherols |
| Sunflower Oil | 12 | 21 | 67 | 57 | Tocopherols |
| Safflower Oil | 10 | 15 | 75 | 69 | Tocopherols |
| Soyabean Oil | 16 | 24 | 60 | 10 | Tocopherols |
| Groundnut Oil | 20 | 50 | 30 | 32 | Tocopherols |
| Rice Bran Oil | 18 | 45 | 37 | 15 | Tocopherols, Tocotrienols & Oryzanol |
| RECOMMENDED | Below 33% | Above 33% | About 33% | 5-10 | Maximum possible |
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