Oils
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SAFARI
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Name | Smoke °F/°C | Sat | Mono- unsat. | Poly- unsat. | Trans- fat |
IOS/OSI ** | Notes |
Avacado, Virgin | 400/204 | 20% | 70% | 10% | 0% |
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Avacado, Refined | 520/270 | 20% | 70% | 10% | 0% |
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Almond | 495/255 | 8% | 73% | 19% | 0% |
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Argan | 420/220 | 18% | 43% | 37% | 0% |
1.5 / - | High in Vitamin E, phenols |
Artichoke | br | 15% | 25% | 60% | 0% |
1.5 / - | High in Vitamin E, phenols |
Baru Nut |
| 18% | 51% | 33% | 0% |
| High in Vitamin E, phenols |
Beech Nut |
| 8% | 54% | 32% | 0% |
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Beef Tallow | 420/220 | 52% | 43% | 5% | some |
0.86 / - |
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Brazil Nut | | 24% | 42% | 35% | 0% |
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Butter | 300/148 | 65% | 30% | 5% | 0.3 gm/T |
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Butter, Clarified | 375/190 | 65% | 30% | 5% | 0.3 gm/T |
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Butter Ghee | 480/250 | 65% | 30% | 5% | 0.3 gm/T |
| Highly clarified butter |
Camellia Oil | 485/252 | 21% | 60% | 18% | 0% |
| Also called "Tea Oil" |
Camolina | 475/246 | 11% | 17% | 82% | 0% |
# | 29% Omega-3* |
Candlenut |
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| 69% | 0% |
# | 31% Omega-3* |
Canola | 400/200 | 7% | 61% | 32% | 0.03 gm/T to 0.6 gm/T |
5.5 / 9 | 11% Omega-3* See Canola Oil |
Canola -hydrogenated | 400/200 | 7% | 61% | 32% | 3.6 gm/T |
1.3 / - | "fast food" deep fry |
Canola, high Oleic | 475/246 | 7% | 75% | 17% | 0.03 gm/T to 0.6 gm/T |
- / 19 | 11% Omega-3* Specialty product |
Cashew | | 18% | 70% | 6% | 0% |
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Castor Oil, refined | 392/200 | | | | |
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Chia |
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| 70% | 3.6 gm/T |
# | 30% Omega-3* |
Chicken Fat | 375/190 | 32% | 46% | 22% | some |
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Coconut Oil Virgin | 350/175 | 92% | 6% | 2% | 0% |
0.24 / - |
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Coconut Oil Refined | 450/235 | 92% | 6% | 2% | 0% |
0.24 / - |
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Corn (Maize) | 450/235 | 13% | 29% | 58% | 0% |
6.2 / 10 |
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Cottonseed | 420/215 | 24% | 26% | 50% | 0% |
5.4 / 10 |
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Dendê Oil (Red Palm) | 380/195 | 51% | 39% | 10% | 0% |
1.5 / - | High in vitamin E, antioxidants carotenes and lycophene |
Duck Fat | 375/190 | 33% | 49% | 13% | some |
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Evening Primrose |
| 8% | 11% | 81% |
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| 8% Gama-Linolic Acid |
Filburt |
| 5% | 54% | 16% | 0% |
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Fish Oil | na | 31% | 29% | 40% | some |
*** | Salmon, Tuna, high Omega-3* |
Flaxseed | 225/107 | 9% | 20% | 66% | 0% |
# | Unrefined, 52% Omega-3* |
Goat Fat | 370/188 | 37% | 54% | 9% | some |
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Goose Fat | 375/190 | 28% | 57% | 11% | some |
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Grapeseed | 420/216 | 9% | 20% | 71% | 0% |
| 67% linoleic, High vitamin E |
Hazlenut | 430/220 | 10% | 76% | 14% | 0% |
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Hemp | 330/165 | 8% | 12% | 80% | 0% |
# | 20% Omega-3* |
Hickory Nut |
| 9% | 68% | 17% | 0% |
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Kenaf Seed |
| 22% | 28% | 48% | 0% |
| 3% Omega-3 (Gongura seed) |
Lard (Pig) | 360/185 | 44% | 45% | 11% | 0.2 gm/T |
1.7 / - |
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Macademia | 410/210 | 12% | 84% | 4% | 0% |
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Margerine, hard | 325/160 | 80% | 14% | 16% | 2.8 gm/T |
| Variable by manufacturer |
Margerine, soft | 325/160 | 20% | 47% | 33% | 0.6 gm/T |
| Variable by manufacturer |
Mustard, Virgin | 410/210 | 12% | 59% | 21% | 0% |
4.1 |
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Mustard, Refined | 489/254 | 12% | 59% | 21% | 0% |
4.1 |
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Neem |
| 20% | 41% | 21% | 0% |
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Olive, Virgin | 320/160 | 15% | 75% | 10% | 0% |
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Olive, "Pure" | 410/210 | 15% | 75% | 10% | 0% |
1.5 / - |
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Olive-Pomace Olive Ext Light | 460/240 | 15% | 75% | 10% | 0% |
1.5 / - |
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Palm Oil, Refined | 420/215 | 51% | 39% | 10% | 0% |
1.5 / 20 | See Dendê Oil for Unrefined |
Palm Kernel | 450/232 | 82% | 11% | 7% | 0% |
0.4 / - |
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Peanut | 450/235 | 19% | 48% | 33% | 0% |
3.7 / 9 |
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Pecan |
| 11% | 55% | 34% | 0% |
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Pistachio |
| 9% | 65% | 19% | 0% |
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Poppyseed |
| 14% | 21% | 65% | 0% |
# |
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Pumpkin |
| 9% | 34% | 57% | 0% |
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Rice Bran | 490/255 | 20% | 47% | 33% | 0% |
4.3 / - |
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Safflower, refined | 510/265 | 9% | 12% | 75% | 0% |
7.6 / - |
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Safflower, high Oleic | 475/246 | 7% | 77% | 16% | 0% |
1.6 / - | Specialty Product |
Sesame | 410/210 | 14% | 40% | 46% | 0% |
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Sesame Refined | 450/235 | 14% | 40% | 46% | 0% |
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Shea Butter |
| 46% | 46% | 6% | 0% |
1.5 / 20 | Highly Variable |
Sheep |
| 50% | 41% | 9% | some |
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Shortening, Veg | 325/160 |
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| 4.2 gm/T 0.3 gm/T |
| Highly variable by maker "0 trans" version available |
Soybean, refined | 450/235 | 15% | 23% | 62% | 0% |
7.0 / 6 | 8% Omega-3* |
Soybean high Oleic | 450/235 | 7% | 75% | 10% | 0% |
- / 25 | Specialty product |
Squirrel |
| 15% | 47% | 38% | some |
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Sunflower, refined | 450/235 | 12% | 16% | 72% | 0% |
6.8 / 16 |
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Sunflower - high oleic | 450/235 | 9% | 82% | 9% | 0% |
1.9 / 24 | Specialty product |
Tamarind Seed | | 41% | 23% | 36% | 0% |
| Average (varies) |
Tea Oil | 485/252 | 21% | 60% | 18% | 0% |
| NOT "Tea Tree Oil" |
Walnut, refined | 400/204 | 14% | 19% | 67% | 0% |
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Wheat Germ |
| 20% | 30% | 50% | 0% |
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Cold Pressed "Virgin", "Unrefined" | 320/160 |
Sesame, Olive, Peanut, Soybean, Corn, Walnut | May lose some flavor before smoke point |
Cold Pressed "Virgin", "Unrefined" | 225/110 |
Sunflower, Canola, Safflower |
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* Omega-3 is quickly destroyed at cooking temperatures
(rancidity). There may actually be none left after refining anyway.
Plant Omega-3 (ALA) is different from marine and animal Omega-3 (EPA and
DHA). Conversion of ALA to DHA or EPA is very inefficient so its
nutritional value is questionable. Some recent research on canola and
flaxseed oils found high vegetable Omega-3 may be a heart risk.
** IOS: Inherent Oxidation Stability index (lower
numbers are better) OSI: Oil Stability Index (higher
numbers are better) are two methods for measuring how well an oil
will stand up to deep frying and other sources of oxidation. Exact
indexes may vary from different sources and the two indexes may not
track closely. Stability can be highly affected by antioxidant content.
*** Fish oils range from about IOS 7.0 for Salmon to 32 for
Menhaden. They are not considered suitable for cooking.
# Flaxseed oil, hemp oil, poppyseed oil and others very high in
polyunsaturated oils are not suitable for cooking - their
vulnerability to oxidation rancidity is extremely high, which is what
makes them suitable for oil based paints.
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