| Type of fat | Total fat (g) | Saturated fat (g) | Monounsaturated fat (g) | Polyunsaturated fat (g) | Smoke point |
|---|---|---|---|---|---|
| Butter[1] | 81 | 51 | 21 | 3 | 150 °C (302 °F)[2] |
| Canola oil[3] | 100 | 6–7 | 62–64 | 24–26 | 205 °C (401 °F)[4][5] |
| Coconut oil[6] | 99 | 83 | 6 | 2 | 177 °C (351 °F) |
| Corn oil[7] | 100 | 13–14 | 27–29 | 52–54 | 230 °C (446 °F)[2] |
| Lard[8] | 100 | 39 | 45 | 11 | 190 °C (374 °F)[2] |
| Peanut oil[9] | 100 | 16 | 57 | 20 | 225 °C (437 °F)[2] |
| Olive oil[10] | 100 | 13–19 | 59–74 | 6–16 | 190 °C (374 °F)[2] |
| Rice bran oil | 100 | 25 | 38 | 37 | 250 °C (482 °F)[11] |
| Soybean oil[12] | 100 | 15 | 22 | 57–58 | 257 °C (495 °F)[2] |
| Suet[13] | 94 | 52 | 32 | 3 | 200 °C (392 °F) |
| Ghee[14] | 99 | 62 | 29 | 4 | 204 °C (399 °F) |
| Sunflower oil[15] | 100 | 10 | 20 | 66 | 225 °C (437 °F)[2] |
| Sunflower oil (high oleic) | 100 | 12 | 84[4] | 4[4] | |
| Vegetable shortening [16] | 100 | 25 | 41 | 28 | 165 °C (329 °F)[2] |
- ^ "Butter, salted". FoodData Central. USDA Agricultural Research Service. 1 April 2019. Retrieved 2 July 2024.
- ^ a b c d e f g h The Culinary Institute of America (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: John Wiley & Sons. ISBN 978-0-470-42135-2. OCLC 707248142.
- ^ "Oil, canola, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ a b c "Nutrient database, Release 25". United States Department of Agriculture.
- ^ Katragadda HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120: 59. doi:10.1016/j.foodchem.2009.09.070.
- ^ "Oil, coconut, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Oil, corn, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Lard, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Peanut oil, proximates". FoodData Central, USDA Agricultural Research Service. 28 April 2021. Retrieved 11 July 2024.
- ^ "Oil, olive, extra virgin, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Rice Bran Oil FAQ's". AlfaOne.ca. Archived from the original on 2014-09-27. Retrieved 2014-10-03.
- ^ "Oil, soybean, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Beef, variety meats and by-products, suet, raw, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount"". FoodData Central. USDA Agricultural Research Service. Retrieved 25 July 2021.
- ^ "Sunflower oil, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Shortening, vegetable, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
This template is a table of the major cooking fats.
Usage
editInsert {{Comparison of cooking fats}} into an article and the table will appear at that location.
