Misplaced Pages

Template:Vegetable oils comparison: Difference between revisions

Article snapshot taken from Wikipedia with creative commons attribution-sharealike license. Give it a read and then ask your questions in the chat. We can research this topic together.
Browse history interactively← Previous editContent deleted Content addedVisualWikitext
Revision as of 15:29, 14 November 2024 editChris Capoccia (talk | contribs)Extended confirmed users86,424 editsNo edit summary← Previous edit Latest revision as of 05:25, 13 January 2025 edit undoIxocactus (talk | contribs)Extended confirmed users2,390 edits added archive after alert in Talk:Coconut_oil#Citation 25's link is broken and redirects to a different site unrelated to the USDA or oill 
Line 1: Line 1:
{|class="wikitable sortable" style="text-align:center;" {|class="wikitable sortable" style="text-align:center;"
|+ align="center" colspan=10| Properties of ]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 ]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 of Avocado oil|url=http://nutritiondata.self.com/facts/fats-and-oils/620/2|publisher=Nutritiondata.com, Conde Nast from the USDA National Nutrient Database, Standard Release 21|access-date=13 January 2025|date=2014|archive-url=https://archive.is/20140831015612/http://nutritiondata.self.com/facts/fats-and-oils/620/2|archive-date=31 August 2014|url-status=dead}} 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>
<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.
|- |-

Latest revision as of 05:25, 13 January 2025

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 0.019 1.68 88:1 175 °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)

References

These references will appear in the article, but this list appears only on this page.
  1. ^ "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 of Avocado oil". Nutritiondata.com, Conde Nast from the USDA National Nutrient Database, Standard Release 21. 2014. Archived from the original on 31 August 2014. Retrieved 13 January 2025. 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. Ozdemir, Feramuz; Topuz, Ayhan (June 2004). "Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period". Food Chemistry. 86 (1): 79–83. doi:10.1016/j.foodchem.2003.08.012.
  6. Wong M, Requejo-Jackman C, Woolf A (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. ^ Katragadda, Harinageswara Rao; Fullana, Andrés; Sidhu, Sukh; Carbonell-Barrachina, Ángel A. (May 2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120 (1): 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. ^ Wolke RL (May 16, 2007). "Where There's Smoke, There's a Fryer". The Washington Post. Retrieved March 5, 2011.
  11. "Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  12. "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.
  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, James; Schwab, Ursula; Harvima, Ilkka; Halonen, Pirjo; Mykkänen, Otto; Hyvönen, Pekka; Järvinen, Tomi (April 2005). "Efficacy of dietary hempseed oil in patients with atopic dermatitis". Journal of Dermatological Treatment. 16 (2): 87–94. doi:10.1080/09546630510035832. PMID 16019622.
  18. Melina V. "Smoke points of oils" (PDF). veghealth.com. The Vegetarian Health Institute.
  19. "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.
  20. "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.
  21. "Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  22. "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.
  23. "Oil, peanut". FoodData Central. usda.gov.
  24. Orthoefer, Frank T. (2020). "Rice Bran Oil". Bailey's Industrial Oil and Fat Products. pp. 1–25. doi:10.1002/047167849X.bio015.pub2. ISBN 978-0-471-38460-1.
  25. "Rice bran oil". RITO Partnership. Retrieved 22 January 2021.
  26. "Oil, sesame, salad or cooking". FoodData Central. fdc.nal.usda.gov. 1 April 2019.
  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. "FoodData Central". fdc.nal.usda.gov.
  30. "Walnut oil, fat composition, 100 g". US National Nutrient Database, United States Department of Agriculture.
  31. "Smoke Point of Oils". Baseline of Health. Jonbarron.org.
Template documentation[view] [edit] [history] [purge] Shortcut
This template should not be substituted.

Usage

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. (edit | history)
Editors can experiment in this template's sandbox (create | mirror) and testcases (create) pages.
Add categories to the /doc subpage. Subpages of this template. Category: