Comparative properties
Comparative properties:
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Comparative properties of common cooking fats (per 100g) |
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Total fat |
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|
100g |
11g |
20g |
69g |
225 °C (437 °F)[a] |
|
|
Soybean oil |
100g |
16g |
23g |
58g |
257 °C (495 °F)[a] |
|
100g |
14g |
73g |
11g |
190 °C (374 °F)[a] |
|
|
100g |
15g |
30g |
55g |
230 °C (446 °F)[a] |
|
|
100g |
17g |
46g |
32g |
225 °C (437 °F)[a] |
|
|
71g |
23g (34%) |
8g (11%) |
37g (52%) |
165 °C (329 °F)[a] |
|
|
100g |
39g |
45g |
11g |
190 °C (374 °F)[a] |
|
|
94g |
52g (55%) |
32g (34%) |
3g (3%) |
200°C (400°F) |
|
|
81g |
51g (63%) |
21g (26%) |
3g (4%) |
150 °C (302 °F)[a] |
|