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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
While the oils themselves can offer health benefits like monounsaturated and polyunsaturated fats, the deep-frying process adds significant calories and can create unhealthy compounds if the oil is overheated or reused too many times. Moderation is key, and choosing oils with higher smoke points is recommended.
Per 100g, deep-frying oil typically contains around 884 calories, 0g protein, 0g carbohydrates, and 100g fat. It's a concentrated source of energy, primarily from fats, and contains no protein or carbs.
Some oils, like canola or sunflower, are rich in monounsaturated and polyunsaturated fats, including omega-3 alpha-linolenic acid (ALA), which supports heart health. They also contain vitamin E, an antioxidant that helps protect cells from damage, and are low in saturated fat compared to many other cooking oils.
Yes, most common deep-frying oils such as vegetable, canola, sunflower, and peanut oil are naturally vegan as they are plant-derived. They are also inherently gluten-free, making them suitable for individuals with celiac disease or gluten sensitivities.
Yes, deep-frying oil is keto-friendly. It is 100% fat with no carbohydrates or protein, making it an excellent source of dietary fat for those following a ketogenic diet. However, the foods being fried will impact the overall carb count.
The best oils for deep frying have a high smoke point and a neutral flavor. Good choices include canola oil, sunflower oil, peanut oil, and refined avocado oil. These oils can withstand high temperatures without breaking down and imparting off-flavors.
oil for deep frying 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 oil for deep frying with step-by-step instructions.
Browse recipes →Maintain a consistent oil temperature, typically between 350-375°F (175-190°C), using a thermometer. Don't overcrowd the fryer, as this drops the oil temperature and leads to greasy food. Ensure food is dry before frying to prevent splattering and achieve crispiness.
Store fresh or used deep-frying oil in a cool, dark place away from direct sunlight and heat. An airtight container is ideal to prevent oxidation and absorption of odors. Proper storage helps extend its shelf life and maintain quality.
Signs of spoiled oil include a dark color, a rancid or fishy smell, excessive smoking below its usual smoke point, or foaming during heating. If the oil develops a thick, syrupy consistency or leaves a sticky residue, it's time to discard it.
Yes, deep-frying oil can be reused 2-3 times for similar foods, provided it's filtered after each use to remove food particles. Store filtered oil in an airtight container in a cool, dark place. Discard if it shows signs of degradation like dark color, strong odor, or excessive foaming.