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Also known as: cooking oil, oil, frying oil, refined vegetable oil, oil for deep frying, vegetable oil, deep frying oil, oil for frying
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Vegetable oil contains heart-healthy monounsaturated and polyunsaturated fats that can help lower LDL (bad) cholesterol. It also provides Vitamin E, an antioxidant, and essential omega-6 fatty acids. However, because it is very calorie-dense, it should be consumed in moderation.
Vegetable oil is 100% fat and contains approximately 884 calories per 100g. A single tablespoon contains about 120 calories and 14g of fat, with no protein or carbohydrates.
Yes, vegetable oil is naturally vegan as it is derived entirely from plant sources like soybeans, corn, or canola. It is also naturally gluten-free, making it safe for those with celiac disease or gluten sensitivities.
Yes, vegetable oil is keto-friendly because it contains zero carbohydrates and is composed entirely of fat. It is a common source of fat for those following a ketogenic or low-carb lifestyle.
Most vegetable oils have a high smoke point, typically ranging from 400°F to 450°F (204°C to 232°C). This makes them highly versatile for high-heat cooking methods like deep-frying, searing, and sautéing.
Vegetable oil is excellent for baking because its neutral flavor doesn't compete with other ingredients. It remains liquid at room temperature, which often results in a moister crumb in cakes and muffins compared to using solid fats like butter.
For high-heat cooking, you can substitute vegetable oil with canola, sunflower, or grapeseed oil. In baking, you can use melted butter, coconut oil, or even applesauce if you are looking to reduce the fat content.
vegetable 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.
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Store vegetable oil in a cool, dark place such as a pantry, away from direct sunlight and heat sources like the oven. Keeping the cap tightly sealed is essential to prevent oxidation and rancidity.
Unopened vegetable oil can last up to two years if stored properly. Once opened, it is generally best to use it within 6 to 12 months to ensure the best flavor and nutritional quality.
Spoiled vegetable oil will develop a rancid, bitter, or metallic smell similar to old paint or cardboard. If the oil becomes significantly darker, cloudy, or develops a thick, tacky consistency, it should be discarded.