(Bastyr University)

()

60% 12% 13%

107

(Smoke point, )

107

(Salad Oil)

160

232

Sunflower
107 ( 225
)
oil

Safflower
107 ( 225
)
oil

Flax seed 107 ( 225

)
oil

Canola oil
107 ( 225
)

Soybean oil 160 ( 320

)

Corn oil
160 ( 320
)

Olive
160 ( 320
)
oil

Peanut oil
160 ( 320
)

Walnut oil
160 ( 320
)

Sesame oil
177 ( 350

 Butter
Vegetable
shortening
Lard

)
177 ( 350
)
182 ( 360
)

182 ( 360
)

199 ( 390
Macadamia oil
)
Cottonseed 216 ( 420
)
oil

Grapeseed
oil
Almond oil

216 ( 420
)

216
)
Hazelnut oil 221
)
Coconut oil 232
)
Pomace
238
)
Tea oil
252
)
Rice bran
254
)
oil
Avocado oil

( 420

( 430

( 450

( 460

( 485

( 490

271 ( 520
)

(< 49 / 120 ) 100 / 212

( 163 / 325 ) ( 190 / 375
)


Cold Preparation
(Condiments & Salad Dressings) Low Heat (Sauces, &
Baking) Medium Heat (Sauteing)High Heat (Browning &
Frying)

( 49 )

( 100 / 212 )

( 163 / 325 )

( 190 / 375 )