Composition and comparison

The following table provides information about the composition of coconut oil and how it compares with other vegetable oils.

Vegetable oils

Type

Saturated
fatty acids[20]

Mono-
unsaturated
fatty acids[20]

Polyunsaturated fatty acids

Oleic acid
(ω-9)

Smoke point

Total poly[20]

linolenic acid
(ω-3)

Linoleic acid
(ω-6)

Not hydrogenated[21]

Canola

7.365

63.276

28.142

10

22

62

400 °F (204 °C) [22]

Coconut

86.500

5.800

1.800

-

2

6

350 °F (177 °C) [23]

Corn

12.948

27.576

54.677

1

58

28

450 °F (232 °C) [22]

Cottonseed

25.900

17.800

51.900

1

54

19

420 °F (216 °C) [22]

Olive

13.808

72.961

10.523

1

10

71

374 °F (190 °C) [24]

Palm

49.300

37.000

9.300

-

10

40

455 °F (235 °C) [25]

Peanut

16.900

46.200

32.000

-

32

48

437 °F (225 °C) [22]

Safflower (high oleic)

7.541

75.221

12.820

0.096

12.724

74.742

510 °F (266 °C) [22]

Soybean

15.650

22.783

57.740

7

54

24

460 °F (238 °C) [22]

Sunflower
(<60%linoleic)

10.100

45.400

40.100

0.200

39.800

45.300

440 °F (227 °C) [22]

Fully hydrogenated

Cottonseed

93.600

1.529

.587

.287[20]

Palm

47.500

40.600

7.500

Soybean

21.100

73.700

.400

.096[20]

Values as weight percent (%) of total fat.

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