©2004 2012 CloveGarden
OILS CHART
Smoke Temperature, Composition & Stability
Please note: all temperatures and percent figures are approximate and vary with growing conditions, plant varieties, animal feed processing, storage conditions and many other factors.
| Name | Smoke °F/°C | Sat | Mono- unsat. | Poly- unsat. | Trans- fat |
Oxi ** | Notes |
|---|---|---|---|---|---|---|---|
| Avacado | 520/270 | 20% | 70% | 10% | 0% | ||
| Almond | 495/255 | 8% | 73% | 19% | 0% | ||
| Argan | 420/220 | 18% | 43% | 37% | 0% | <1.5 | High in Vitamin E, phenols |
| Beech Nut | 8% | 54% | 32% | 0% | |||
| Beef Tallow | 420/220 | 52% | 43% | 5% | some | 0.86 | |
| Brazil Nut | 24% | 48% | 24% | 0% | |||
| Butter | 300/148 | 65% | 30% | 5% | 0.3 gm/T | ||
| Butter, Clarified | 375/190 | 65% | 30% | 5% | 0.3 gm/T | ||
| Butter Ghee | 480/250 | 65% | 30% | 5% | 0.3 gm/T | Highly clarified butter | |
| Candlenut | 69% | 0% | 29% Omega-3* | ||||
| Canola | 400/200 | 7% | 61% | 32% | 0.03 gm/T to 0.6 gm/T |
5.5 | 11% Omega-3* See Canola Oil |
| Canola -hydrogenated | 400/200 | 7% | 61% | 32% | 3.6 gm/T | 1.3 | "fast food" deep fry |
| Cashew | 18% | 70% | 6% | 0% | |||
| Chia | 70% | 3.6 gm/T | 30% Omega-3* | ||||
| Chicken Fat | 375/190 | 32% | 46% | 22% | some | ||
| Coconut Oil Virgin | 350/175 | 92% | 6% | 2% | 0% | 0.24 | |
| Coconut Oil Refined | 450/235 | 92% | 6% | 2% | 0% | 0.24 | |
| Corn (Maize) | 450/235 | 13% | 29% | 58% | 0% | 6.2 | |
| Cottonseed | 420/215 | 24% | 26% | 50% | 0% | 5.4 | |
| Duck Fat | 375/190 | 33% | 49% | 13% | some | ||
| Evening Primrose | 8% | 11% | 81% | 8% Gama-Linolic Acid | |||
| Filburt | 5% | 54% | 16% | 0% | |||
| 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 | ||
| Goose Fat | 375/190 | 28% | 57% | 11% | some | ||
| Grapeseed | 480/250 | 9% | 20% | 71% | 0% | 67% linoleic, High vitamin E | |
| Hazlenut | 430/220 | 10% | 76% | 14% | 0% | ||
| Hemp | 8% | 12% | 80% | 0% | 20% Omega-3* | ||
| Hickory Nut | 9% | 68% | 17% | 0% | |||
| Kenaf Seed | 22% | 28% | 48% | 0% | 3% Omega-3 (Gongura seed) | ||
| Lard (Pig) | 360/185 | 44% | 45% | 11% | 0.2 gm/T | 1.7 | |
| Macademia | 410/210 | 12% | 84% | 4% | 0% | ||
| 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 | 410/210 | 12% | 59% | 21% | 0% | ||
| Neem | 20% | 41% | 21% | 0% | |||
| Olive, Virgin | 320/160 | 15% | 75% | 10% | 0% | ||
| Olive, "Pure" | 410/210 | 15% | 75% | 10% | 0% | 1.5 | |
| Olive-Pomace Olive Ext Light | 460/240 | 15% | 75% | 10% | 0% | 1.5 | |
| Palm | 420/215 | 51% | 39% | 10% | 0% | 1.5 | |
| Palm Kernel | 450/232 | 82% | 11% | 7% | 0% | 0.27 | |
| Peanut | 450/235 | 19% | 48% | 33% | 0% | 3.7 | |
| Pecan | 11% | 55% | 34% | 0% | |||
| Pistachio | 9% | 65% | 19% | 0% | |||
| Poppyseed | 14% | 21% | 65% | 0% | |||
| Pumpkin | 9% | 34% | 57% | 0% | |||
| Rice Bran | 490/255 | 20% | 47% | 33% | 0% | 4.3 | |
| Safflower | 510/265 | 9% | 12% | 75% | 0% | 7.6 | |
| Sesame | 410/210 | 14% | 40% | 46% | 0% | ||
| Sesame Refined | 450/235 | 14% | 40% | 46% | 0% | ||
| Sheep | 50% | 41% | 9% | some | |||
| Shortening, Veg | 325/160 | 4.2 gm/T 0.3 gm/T |
Highly variable by maker "No trans" version now available |
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| Soybean | 450/235 | 15% | 23% | 62% | 0% | 7.0 | 8% Omega-3* |
| Squirrel | 15% | 47% | 38% | some | |||
| Sunflower | 450/235 | 12% | 16% | 72% | 0% | 6.8 | |
| Sunflower - high oleic | 450/235 | 9% | 82% | 9% | 0% | 1.9 | Not available in stores |
| Tea Seed Oil | 485/252 | 21% | 52% | 23% | 0% | ||
| Walnut | 400/204 | 14% | 19% | 67% | 0% | ||
| Wheat Germ | 20% | 30% | 50% | 0% | |||
| Cold Pressed "Virgin", "Unrefined" | 320/160 | Sesame, Olive, Peanut, Soybean, Corn, Walnut | May lose some flavor before smoke point |
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| Cold Pressed "Virgin", "Unrefined" | 225/110 | Sunflower, Canola, Safflower | |||||
| * 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.
** Inherent Oxidation Stability index (lower numbers are better). This is an indicator of how well the oil will stand up to deep frying. Index may vary slightly from different sources and are highly affected by antioxidant content. *** Fish oils range from about 7.0 for Salmon to 32 for Menhaden. They are not considered suitable for cooking.. # Flaxseed oil is not suitable for cooking - its vulnerability to oxidation is extreemely high. |
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Links
Note that many references originally listed here have been removed because the links no longer worked.
- O3 - Oils information NutriStrategy.com
- O6 - Cooking in Duck/Goose fat OChef
- O8 - Oil Stability (PDF) Oklahoma State University - Deep-Fat Frying Basics for Food Services.
- O9 - Fats and Oils: formulating and processing for applications. Google Books
- O10 - Principles of Food Chemistry - Lipids p69 Google Books
- O11 - Omega 3, 6 and 9 of Cooking Oils - The Conscious Life.
- O12 - Composition - CureZone.