cooking oil
Also known as: oil
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Also known as: oil
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Cooking oil is a concentrated source of energy and provides essential fatty acids that the body cannot produce on its own. Oils high in monounsaturated and polyunsaturated fats, like olive or avocado oil, support heart health and help manage cholesterol levels when used in moderation.
Cooking oil is very calorie-dense, containing approximately 884 calories and 100g of fat per 100g. A single tablespoon typically contains about 120 calories, so it should be used mindfully if you are monitoring your caloric intake.
Yes, cooking oil is excellent for a ketogenic diet because it contains zero carbohydrates and is 100% fat. It provides the high-fat content necessary to maintain ketosis and serves as a primary energy source.
Most cooking oils are naturally vegan and gluten-free as they are derived from plants, seeds, or nuts. However, always check the label for potential cross-contamination or additives if you have severe allergies or dietary restrictions.
The smoke point is the temperature at which an oil begins to burn and break down. Heating an oil past its smoke point can destroy its nutritional benefits, create a bitter taste, and release harmful compounds and free radicals.
For high-heat cooking like deep-frying or searing, use oils with high smoke points such as avocado, peanut, canola, or refined sunflower oil. These oils remain stable at high temperatures compared to unrefined oils like extra virgin olive oil.
You can reuse oil if it hasn't been overheated or reached its smoke point. After the oil cools, filter it through a fine mesh or cheesecloth to remove food particles and store it in a sealed container; discard it if it becomes dark, cloudy, or smells rancid.
cooking oil is a versatile ingredient found in cuisines around the world. With 884 calories per 100g and valuable grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the oil category with complete nutrition information.
View all oil →Discover 10 recipes featuring cooking oil with step-by-step instructions.
Browse recipes →Store cooking oil in a cool, dark place, such as a pantry, away from direct sunlight and heat sources like the stove. Exposure to light, heat, and oxygen causes the oil to oxidize and go rancid more quickly.
Rancid oil will have a distinct, unpleasant odor that may smell metallic, soapy, or sour. If the oil has changed significantly in color, has a thick or sticky texture, or tastes bitter, it has likely spoiled and should be discarded.
Yes, cooking oil is essential for the absorption of fat-soluble vitamins, including vitamins A, D, E, and K. Adding a small amount of oil to vegetables or salads helps your body effectively process these vital nutrients.