Search Results for: Fatty subtances
analogous to sesame oil. it is often used in chinese, south asian and southeast asian cuisine, both for general cooking, and in the case of roasted oil, for added flavor. peanut oil has a high smoke point relative to many other cooking oils, so is commonly used for frying foods. its major component fatty
acids are oleic acid (46.8% as olein), linoleic acid (33.4% as linolein), and palmitic acid (10.0% as palmitin). the oil also contains some stearic acid, arachidic acid, arachidonic acid, behenic acid, lignoceric acid and other fatty acids. nutritional value of peanut oil per 100 g (3.5 oz) energy 3,699...
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