Vegetable oil
Composition of fats

Vegetable oil

Section Title: Composition of fats
Table Section Text: None

Vegetable oils

Type	Processing treatment	Saturated fatty acids	Monounsaturated fatty acids	Polyunsaturated fatty acids	Smoke point

Total mono	Oleic acid (ω-9)	Total poly	linolenic acid (ω-3)	Linoleic acid (ω-6)

Avocado	11.6	70.6	13.5	1	12.5	249 °C (480 °F)

Canola	7.4	63.3	61.8	28.1	9.1	18.6	238 °C (460 °F)

Coconut	82.5	6.3	6	1.7	175 °C (347 °F)

Corn	12.9	27.6	27.3	54.7	1	58	232 °C (450 °F)

Cottonseed	25.9	17.8	19	51.9	1	54	216 °C (420 °F)

Flaxseed/Linseed	9.0	18.4	18	67.8	53	13	107 °C (225 °F)

Grape seed	10.5	14.3	14.3	74.7	74.7	216 °C (421 °F)

Hemp seed	7.0	9.0	9.0	82.0	22.0	54.0	166 °C (330 °F)

Olive	13.8	73.0	71.3	10.5	0.7	9.8	193 °C (380 °F)

Palm	49.3	37.0	40	9.3	0.2	9.1	235 °C (455 °F)

Peanut	20.3	48.1	46.5	31.5	31.4	232 °C (450 °F)

Safflower	7.5	75.2	75.2	12.8	0	12.8	212 °C (414 °F)

Soybean	15.6	22.8	22.6	57.7	7	51	238 °C (460 °F)

Sunflower (standard, 65% linoleic)	10.3	19.5	19.5	65.7	0	65.7

Sunflower (< 60% linoleic)	10.1	45.4	45.3	40.1	0.2	39.8	227 °C (440 °F)

Sunflower (> 70% oleic)	9.9	83.7	82.6	3.8	0.2	3.6	227 °C (440 °F)

Cottonseed	Hydrogenated	93.6	1.5	0.6	0.3

Palm	Hydrogenated	88.2	5.7	0

Soybean	Partially hydrogenated	14.9	43.0	42.5	37.6	2.6	34.9

Values as percent (%) by weight of total fat.

Sentence(s)

The Vegetable oil is heated to smoke point to about 450 °F (232 °C).

final_sentence: The Vegetable oil is heated to smoke point to about 450 °F (232 °C).