Rice bran oil
Oil extracted from the hard outer brown layer of rice / From Wikipedia, the free encyclopedia
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Rice bran oil is the oil extracted from the hard outer brown layer of rice called bran. It is known for its high smoke point of 232 °C (450 °F) and mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying. It is popular as a cooking oil in East Asia, the Indian subcontinent, and Southeast Asia including India, Nepal, Bangladesh, Indonesia, Japan, Southern China and Malaysia.[1]
Quick Facts Fat composition, Saturated fats ...
Fat composition | |
---|---|
Saturated fats | |
Total saturated | 25% Myristic: 0.6% Palmitic: 21.5% Stearic: 2.9% |
Unsaturated fats | |
Total unsaturated | 75% |
Monounsaturated | 38% |
Oleic acid | 38% |
Polyunsaturated | 37% |
Omega-3 fatty acids | α-Linolenic: 2.2% |
Omega-6 fatty acids | Linoleic: 34.4% |
Properties | |
Food energy per 100 g (3.5 oz) | 3,700 kJ (880 kcal) |
Smoke point | 232 °C (450 °F) |
Iodine value | 99-108 |
Acid value | 1.2 |
Saponification value | 180-190 |
Unsaponifiable | 3-5 |
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