常见食用油的不饱和脂肪酸含量

常见食用油的不饱和脂肪酸含量

油或脂肪的种类 |饱和 |单不饱和|多不饱和|烟点

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杏仁 鳄梨油 黄油 酥油 芥花籽油 椰子油（纯）米糠油 玉米油 棉籽油 亚麻籽油 8% |66% |26% |221 °C (430 °F)

|12% |74% |14% |271 °C (520 °F)

66% |30% |4% |150 °C (302 °F)

65% |32% |3% |190–250 °C (374–482 °F)

|6% |62% |32% |204 °C (399 °F)

|92% |6% |2% |177 °C (351 °F)

|20% |47% |33% |254 °C (489 °F)

|13% |25% |62% |236 °C (457 °F)

|24% |26% |50% |216 °C (421 °F)

|11% |21% |68% |225 °F (107 °C)

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葡萄籽油 |12% |17% |71% |204 °C (399 °F)

麻油 |9% |12% |79% |165 °C (329 °F)

猪油 |41% |47% |2% |138–201 °C (280–394 °F)

人造黄油，硬 |80% |14% |6% |150 °C (302 °F)

人造黄油，软 |20% |47% |33% |150–160 °C (302–320 °F)

芥末油 |13% |60% |21% |254 °C (489 °F)

澳洲坚果油 |12.5%|84% |3.5% |210 °C (410 °F)

甘油二酯（DAG）油 |3.05%|37.95% |59% |215 °C (419 °F)

橄榄油（特级初榨）|14% |73% |11% |190 °C (374 °F)

橄榄油（原生） |14% |73% |11% |215 °C (419 °F)

橄榄油（精） |14% |73% |11% |225 °C (437 °F)

橄榄油（特级淡味）|14% |73% |11% |242 °C (468 °F)

棕榈油 |52% |38% |10% |230 °C (446 °F)

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花生油 |18% |49% |33% |231 °C (448 °F)

南瓜籽油 |8% |36% |57% |121 °C (250 °F)

红花油 |10% |13% |77% |265 °C (509 °F)

芝麻油（未经清理）|14% |43% |43% |177 °C (351 °F)

麻油（半精炼） |14% |43% |43% |232 °C (450 °F)

豆油 |15% |24% |61% |241 °C (466 °F)

葵花籽油（亚油酸）|11% |20% |69% |246 °C (475 °F)

葵花籽油（高油酸）|9% |82% |9% |160 °C (320 °F)

茶籽油 |22% |60% |18% |252 °C (486 °F)

核桃油（半精炼） |9% |23% |63% |204 °C (399 °F)

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