Soybean oil Food Comparative properties of common cooking fats (per 100g)

| blank | Total_fat | Saturated_fat | Monounsaturated_fat | Polyunsaturated_fat | Smoke_point |
|---|---|---|---|---|---|
| Sunflower oil | 100g | 11g | 20g (84g in high oleic variety) | 69g (4g in high oleic variety) | °C () |
| Soybean oil | 100g | 16g | 23g | 58g | °C () |
| Canola oil | 100g | 7g | 63g | 28g | °C () |
| Olive oil | 100g | 14g | 73g | 11g | °C () |
| Corn oil | 100g | 15g | 30g | 55g | °C () |
| Peanut oil | 100g | 17g | 46g | 32g | °C () |
| Rice bran oil | 100g | 25g | 38g | 37g | °C () |
| Vegetable shortening ( hydrogenated ) | 71g | 23g (34%) | 8g (11%) | 37g (52%) | °C () |
| Lard | 100g | 39g | 45g | 11g | °C () |
| Suet | 94g | 52g (55%) | 32g (34%) | 3g (3%) | 200°C (400°F) |