COMPARATIVE PROPERTIES OF COMMON COOKING FATS (PER 100 G)

Total fat Saturated fat Monounsaturated fat Polyunsaturated fat Smoke point
Sunflower oil 100 g 11 g (11%) 20 g (84 g in high oleic variety) 69 g (4 g in high oleic variety) 225 °C (437 °F)
Soybean oil 100 g 16 g (16%) 23 g 58 g 257 °C (495 °F)
Canola oil 100 g 7 g (7%) 63 g 28 g 205 °C (401 °F)
Olive oil 100 g 14 g (14%) 73 g 11 g 190 °C (374 °F)
Corn oil 100 g 15 g (15%) 30 g 55 g 230 °C (446 °F)
Peanut oil 100 g 17 g (17%) 46 g 32 g 225 °C (437 °F)
Rice bran oil 100 g 25 g (25%) 38 g 37 g 213 °C (415 °F)