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Vegetable Oils SummaryCooking
Oil Characteristics |
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The following list
summarizes selected common edible vegetable oils. Eating
cooking oils high in mono-unsaturated oils and
poly-unsaturated oils can reduce cholesterol. |
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Poly Unsaturated Fatty Acids |
ºF . . . . . ºC |
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Total Fat % |
urated Fat % |
Un- satur- ated Oleic Acid (Om-9) % |
Poly Un- satur- ated % |
Lino- lenic (LNA) (Om-3) % |
leic (LA) (Om-6) % |
LA/ LNA (ideal= 3:1) |
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30 |
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Cottonseed Oil |
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Olive Oil |
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79 |
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Flaxseed Oil |
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71 |
57 |
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Walnut Oil |
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70 |
12 |
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Hempseed Oil |
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Almond Oil |
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73 |
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Grapeseed Oil |
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57 |
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Canola Oil |
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58 |
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Safflower Oil |
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78 |
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Sunflower Oil |
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Soybean Oil |
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Corn Oil |
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Peanut Oil |
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Coconut Oil |
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92 |
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Palm Kernal Oil |
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86 |
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Lard |
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Butter fat |
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66 |
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Palm Oil |
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Human Body Temperature |
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Frying fat |
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Shortening |
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as much as possible |
reduce LDL |
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enough *des- troyed in pro- cessing |
get too much from soy |
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130 - 670 |
60 |
60 |
60 |
60 |
60 |
60 |
60 |
60 |
60 |
Do NOT eat foods containing - |
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This Vaughns Vegetable Cooking
Oil |