Constituents and Comparison
| Vegetable oils | |||||||
|---|---|---|---|---|---|---|---|
| Type | Saturated fatty acids |
Mono- unsaturated fatty acids |
Polyunsaturated fatty acids | Oleic acid (ω-9) |
Smoke point | ||
| Total poly | linolenic acid (ω-3) |
Linoleic acid (ω-6) |
|||||
| Not hydrogenated | |||||||
| Canola (rapeseed) | 10.00 | 58.00 | 32.00 | - | - | - | 400 °F (204 °C) |
| Coconut | 91.00 | 6.000 | 3.000 | - | 2 | 6 | 350 °F (177 °C) |
| Corn | 12.948 | 27.576 | 54.677 | 1 | 58 | 28 | 450 °F (232 °C) |
| Cottonseed | 25.900 | 17.800 | 51.900 | 1 | 54 | 19 | 420 °F (216 °C) |
| Olive | 14.00 | 72.00 | 14.00 | - | - | - | 380 °F (193 °C) |
| Palm | 49.300 | 37.000 | 9.300 | - | 10 | 40 | 455 °F (235 °C) |
| Peanut | 16.900 | 46.200 | 32.000 | - | 32 | 48 | 437 °F (225 °C) |
| Safflower | 8.00 | 15.00 | 75.00 | - | - | - | 410 °F (210 °C) |
| Soybean | 15.650 | 22.783 | 57.740 | 7 | 54 | 24 | 460 °F (238 °C) |
| Sunflower (<60%linoleic) |
10.100 | 45.400 | 40.100 | 0.200 | 39.800 | 45.300 | 440 °F (227 °C) |
| Fully hydrogenated | |||||||
| Cottonseed (hydrog.) | 93.600 | 1.529 | .587 | .287 | |||
| Palm (hydrogenated) | 47.500 | 40.600 | 7.500 | ||||
| Soybean (hydrogen.) | 21.100 | 73.700 | .400 | .096 | |||
| Values as weight percent (%) of total fat. | |||||||
- Of the saturated fatty acids, 80% are palmitic acid (lipid number of C16:0), 14% stearic acid (C18:0), and 3% arachidic acid (C20:0).
- Over 99% of the monounsaturated fatty acids are oleic acid (C18:1 c)
- 98% of the polyunsaturated fatty acids are the omega-6 linoleic acid (C18:2 n-6 c,c) with the 2% remainder being the omega-3 alpha-linolenic acid (C18:3 n-3 c,c,c).
Read more about this topic: Corn Oil
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