ಟೆಂಪ್ಲೇಟು:Comparison of cooking fats
| 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[೧]) | 69 g (4 g in high oleic variety[೧]) | 225 °C (437 °F)[೨] |
| Soybean oil | 100 g | 16 g (16%) | 23 g | 58 g | 257 °C (495 °F)[೨] |
| Canola oil | 100 g | 7 g (7%) | 63 g | 28 g | 205 °C (401 °F)[೧][೩] |
| Olive oil | 100 g | 14 g (14%) | 73 g | 11 g | 190 °C (374 °F)[೨] |
| Corn oil | 100 g | 15 g (15%) | 30 g | 55 g | 230 °C (446 °F)[೨] |
| Peanut oil | 100 g | 17 g (17%) | 46 g | 32 g | 225 °C (437 °F)[೨] |
| Rice bran oil | 100 g | 25 g (25%) | 38 g | 37 g | 250 °C (482 °F)[೪] |
| Vegetable shortening (hydrogenated) | 71 g | 23 g (34%) | 8 g (11%) | 37 g (52%) | 165 °C (329 °F)[೨] |
| Lard | 100 g | 39 g (39%) | 45 g | 11 g | 190 °C (374 °F)[೨] |
| Suet | 94 g | 52 g (55%) | 32 g (34%) | 3 g (3%) | 200 °C (392 °F) |
| Butter | 81 g | 51 g (63%) | 21 g (26%) | 3 g (4%) | 150 °C (302 °F)[೨] |
| Coconut oil | 100 g | 86 g (86%) | 6 g (6%) | 2 g (2%) | 177 °C (351 °F) |
- ↑ ೧.೦ ೧.೧ ೧.೨ "Nutrient database, Release 25". United States Department of Agriculture.
- ↑ ೨.೦ ೨.೧ ೨.೨ ೨.೩ ೨.೪ ೨.೫ ೨.೬ ೨.೭ The Culinary Institute of America (2011). The Professional Chef. New York: Wiley. ISBN 0-470-42135-5.
- ↑ doi: 10.1016/j.foodchem.2009.09.070
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This template is a table of the major cooking fats.
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