Template:Vegetable oils comparison

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The nutritional values are expressed as percent (%) by mass of total fat.
Properties of vegetable oils[1][2]
Type Processing
treatment[3]		 Saturated
fatty acids		 Monounsaturated
fatty acids		 Polyunsaturated
fatty acids		 Smoke point
Total[1] Oleic
acid
(ω-9)		 Total[1] α-Linolenic
acid
(ω-3)		 Linoleic
acid
(ω-6)		 ω-6:3
ratio
Avocado[4] 11.6 70.6 52–66[5] 13.5 1 12.5 12.5:1 250 °C (482 °F)[6]
Brazil nut[7] 24.8 32.7 31.3 42.0 0.1 41.9 419:1 208 °C (406 °F)[8]
Canola[9] 7.4 63.3 61.8 28.1 9.1 18.6 2:1 238 °C (460 °F)[8]
Coconut[10] 82.5 6.3 6 1.7 175 °C (347 °F)[8]
Corn[11] 12.9 27.6 27.3 54.7 1 58 58:1 232 °C (450 °F)[12]
Cottonseed[13] 25.9 17.8 19 51.9 1 54 54:1 216 °C (420 °F)[12]
Cottonseed[14] hydrogenated 93.6 1.5 0.6 0.2 0.3 1.5:1
Flaxseed/linseed[15] 9.0 18.4 18 67.8 53 13 0.2:1 107 °C (225 °F)
Grape seed   10.5 14.3 14.3   74.7 – 74.7 very high 216 °C (421 °F)[16]
Hemp seed[17] 7.0 9.0 9.0 82.0 22.0 54.0 2.5:1 166 °C (330 °F)[18]
Olive[19] 13.8 73.0 71.3 10.5 0.7 9.8 14:1 193 °C (380 °F)[8]
Palm[20] 49.3 37.0 40 9.3 0.2 9.1 45.5:1 235 °C (455 °F)
Palm[21] hydrogenated 88.2 5.7 0
Peanut[22] 16.2 57.1 55.4 19.9 0.318 19.6 61.6:1 232 °C (450 °F)[12]
Rice bran oil 25 38.4 38.4 36.6 2.2 34.4[23] 15.6 232 °C (450 °F)[24]
High-oleic safflower oil[25] 7.5 75.2 75.2 12.8 0 12.8 very high 212 °C (414 °F)[8]
Sesame[26] 14.2 39.7 39.3 41.7 0.3 41.3 138:1
Soybean[27] 15.6 22.8 22.6 57.7 7 51 7.3:1 238 °C (460 °F)[12]
Soybean[28] partially hydrogenated 14.9 43.0 42.5 37.6 2.6 34.9 13.4:1
Walnut oil[29] unrefined 9.1 22.8 22.2 63.3 10.4 52.9 5:1 160 °C (320 °F)[30]
Sunflower[31] 8.99 63.4 62.9 20.7 0.16 20.5 128:1 227 °C (440 °F)[12]

References

These references will appear in the article, but this list appears only on this page.
  1. ↑ 1.0 1.1 1.2 "US National Nutrient Database, Release 28". United States Department of Agriculture. May 2016. All values in this table are from this database unless otherwise cited or when italicized as the simple arithmetic sum of other component columns.
  2. ↑ "Fats and fatty acids contents per 100 g (click for "more details"). Example: Avocado oil (user can search for other oils)". Nutritiondata.com, Conde Nast for the USDA National Nutrient Database, Standard Release 21. 2014. Retrieved 7 September 2017. Values from Nutritiondata.com (SR 21) may need to be reconciled with most recent release from the USDA SR 28 as of Sept 2017.
  3. ↑ "USDA Specifications for Vegetable Oil Margarine Effective August 28, 1996" (PDF).
  4. ↑ "Avocado oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  5. ↑ Feramuz Ozdemir; Ayhan Topuz (May 2003). "Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period" (PDF). Elsevier. Retrieved 15 January 2020.
  6. ↑ Marie Wong; Cecilia Requejo-Jackman; Allan Woolf (April 2010). "What is unrefined, extra virgin cold-pressed avocado oil?". Aocs.org. The American Oil Chemists’ Society. Retrieved 26 December 2019.
  7. ↑ "Brazil nut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  8. ↑ 8.0 8.1 8.2 8.3 8.4 Katragadda, H. R.; Fullana, A. S.; Sidhu, S.; Carbonell-Barrachina, Á. A. (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120: 59–65. doi:10.1016/j.foodchem.2009.09.070.
  9. ↑ "Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  10. ↑ "Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  11. ↑ "Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  12. ↑ 12.0 12.1 12.2 12.3 12.4 Wolke, Robert L. (May 16, 2007). "Where There's Smoke, There's a Fryer". The Washington Post. Retrieved March 5, 2011.
  13. ↑ "Cottonseed oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  14. ↑ "Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  15. ↑ "Linseed/Flaxseed oil, cold pressed, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  16. ↑ Garavaglia J, Markoski MM, Oliveira A, Marcadenti A (2016). "Grape Seed Oil Compounds: Biological and Chemical Actions for Health". Nutrition and Metabolic Insights. 9: 59–64. doi:10.4137/NMI.S32910. PMC 4988453. PMID 27559299.
  17. ↑ Callaway J, Schwab U, Harvima I, Halonen P, Mykkänen O, Hyvönen P, Järvinen T (April 2005). "Efficacy of dietary hempseed oil in patients with atopic dermatitis". The Journal of Dermatological Treatment. 16 (2): 87–94. doi:10.1080/09546630510035832. PMID 16019622. S2CID 18445488.
  18. ↑ "Smoke points of oils" (PDF).
  19. ↑ "Olive oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  20. ↑ "Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  21. ↑ "Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  22. ↑ "FoodData Central". fdc.nal.usda.gov.
  23. ↑ Orthoefer, F. T. (2005). "Chapter 10: Rice Bran Oil". In Shahidi, F. (ed.). Bailey's Industrial Oil and Fat Products. Vol. 2 (6 ed.). John Wiley & Sons, Inc. p. 465. doi:10.1002/047167849X. ISBN 978-0-471-38552-3.
  24. ↑ "Rice bran oil". RITO Partnership. Retrieved 22 January 2021.
  25. ↑ "Safflower oil, salad or cooking, high oleic, primary commerce, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  26. ↑ "Oil, sesame, salad or cooking". FoodData Central. fdc.nal.usda.gov.
  27. ↑ "Soybean oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  28. ↑ "Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  29. ↑ "Walnut oil, fat composition, 100 g". US National Nutrient Database, United States Department of Agriculture.
  30. ↑ "Smoke Point of Oils". Baseline of Health. Jonbarron.org.
  31. ↑ "FoodData Central". fdc.nal.usda.gov.
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