Nutrition
Palm kernel oil, similarly to coconut oil, is high in saturated fats and is more saturated than palm oil. Palm kernel oil is high in lauric acid which has been shown to raise blood cholesterol levels, both as LDL-C (cholesterol contained in low-density lipoprotein) and HDL-C (cholesterol contained in high-density lipoprotein). Palm kernel oil does not contain cholesterol or trans fatty acids.
Palm kernel oil is commonly used in commercial cooking because it is lower in cost than other oils and remains stable at high cooking temperatures. The oil can also be stored longer than other vegetable oils.
The approximate concentration of fatty acids (FAs) in palm kernel oil is as follows:
| Fatty acid content of palm kernel oil | ||||
|---|---|---|---|---|
| Type of fatty acid | pct | |||
| Lauric saturated C12 | 48.2% | |||
| Myristic saturated C14 | 16.2% | |||
| Palmitic saturated C16 | 8.4% | |||
| Capric saturated C10 | 3.4% | |||
| Caprylic saturated C8 | 3.3% | |||
| Stearic saturated C18 | 2.5% | |||
| Oleic monounsaturated C18 | 15.3% | |||
| Linoleic polyunsaturated C18 | 2.3% | |||
| Other/Unknown | 0.4% | |||
| red: Saturated; orange: Monounsaturated; blue: Polyunsaturated | ||||
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