Usuário(a):SA RS BRASIL/Projeto 06

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Composição dos Óleos Vegetais[1][2]
Tipo Forma de processamento
 Ácidos graxos saturados
 Ácidos graxos monosaturados Ácidos graxos polinsaturados Ponto de fumaça
Total mono[1] Ácido oleico
(ω-9)		 Total poli[1] Ácido linolênico
(ω-3)		 Ácido linoleico
(ω-6)
Abacate[3] 11.6 70.6 13.5 1 12.5 249 °C (480 °F)[4]
Algodão[5] 25.9 17.8 19 51.9 1 54 216 °C (421 °F)[6]
Amendoim[7] 20.3 48.1 46.5 31.5 31.4 232 °C (450 °F)[6]
Cânhamo[8] 7.0 9.0 9.0 82.0 22.0 54.0

166 °C (331 °F)[9]

Canola[10] 7.4 63.3 61.8 28.1 9.1 18.6 238 °C (460 °F)[11]
Cártamo[12] 7.5 75.2 75.2 12.8 0 12.8 212 °C (414 °F)[11]
Côco[13] 82.5 6.3 6 1.7 175 °C (347 °F)[11]
Girassol (< 60% linoleico)[14] 10.1 45.4 45.3 40.1 0.2 39.8

227 °C (441 °F)[6]

Girassol (> 70% oleico)[15] 9.9 83.7 82.6 3.8 0.2 3.6

227 °C (441 °F)[6]

Gergilim[16] 14.2 39,7 39 31.7 0 41

210 °C (410 °F)[17]|

Linhaça[18] 9.0 18.4 18 67.8 53 13

107 °C (225 °F)

Milho[19] 12.9 27.6 27.3 54.7 1 58

232 °C (450 °F)[6]

Oliva[20] 13.8 73.0 71.3 10.5 0.7 9.8 193 °C (379 °F)[11]
Palma[21] 49.3 37.0 40 9.3 0.2 9.1 235 °C (455 °F)
Soja[22] 15.6 22.8 22.6 57.7 7 51 238 °C (460 °F)[6]
Uva (semente) 10.5 14.3 14.3 74.7 74.7 216 °C (421 °F)[23]
Algodão[24] Hidrogenada 93.6 1.5 0.6 0.3
Palma[25] Hidrogenada 88.2 5.7 0
Soja[26] Parcialmente Hidrogenada 14.9 43.0 42.5 37.6 2.6 34.9
Valores como percentuais (%) do peso de gordura total

Referências

Estas referências aparecem no artigo, mas esta lista aparece apenas nesta página.
  1. ↑ a b c «US National Nutrient Database, Release 28». United States Department of Agriculture. May 2016  Verifique data em: |data= (ajuda) All values in this column are from the USDA Nutrient database unless otherwise cited.
  2. ↑ «Fats and fatty acids contents per 100 g (click for "more details") example: avocado oil; user can search for other oils». Nutritiondata.com, Conde Nast for the USDA National Nutrient Database, Standard Release 21. 2014. Consultado em 7 September 2017  Verifique data em: |acessodata= (ajuda) Values from Nutritiondata.com (SR 21) may need to be reconciled with most recent release from the USDA SR 28 as of Sept 2017.
  3. ↑ «Avocado oil, fat composition, 100 g». US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Consultado em 6 Setembro 2017  Verifique data em: |data= (ajuda)
  4. ↑ What is unrefined, extra virgin cold-pressed avocado oil?, The American Oil Chemists’ Society
  5. ↑ «Cottonseed oil, salad or cooking, fat composition, 100 g». US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Consultado em 6 September 2017  Verifique data em: |acessodata=, |data= (ajuda)
  6. ↑ a b c d e f Wolke, Robert L. (May 16, 2007). «Where There's Smoke, There's a Fryer». The Washington Post. Consultado em March 5, 2011  Verifique data em: |acessodata=, |data= (ajuda)
  7. ↑ Vegetable Oils in Food Technology (2011), p. 61.
  8. ↑ «Efficacy of dietary hempseed oil in patients with atopic dermatitis.». Journal of Dermatological Treatment. 2005. Consultado em 25 October 2017  Verifique data em: |acessodata= (ajuda)
  9. ↑ https://www.veghealth.com/nutrition-tables/Smoke-Points-of-Oils-table.pdf
  10. ↑ «Canola oil, fat composition, 100 g». US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Consultado em 6 September 2017  Verifique data em: |acessodata=, |data= (ajuda)
  11. ↑ a b c d Katragadda, H. R.; Fullana, A. S.; Sidhu, S.; Carbonell-Barrachina, Á. A. (2010). «Emissions of volatile aldehydes from heated cooking oils». Food Chemistry. 120. 59 páginas. doi:10.1016/j.foodchem.2009.09.070 
  12. ↑ «Safflower oil, salad or cooking, high oleic, primary commerce, fat composition, 100 g». US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Consultado em 6 September 2017  Verifique data em: |acessodata=, |data= (ajuda)
  13. ↑ «Coconut oil, fat composition, 100 g». US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Consultado em 6 September 2017  Verifique data em: |acessodata=, |data= (ajuda)
  14. ↑ «Sunflower oil, less than 60% of total fats as linoleic acid, fat composition, 100 g». US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Consultado em 6 September 2017  Verifique data em: |acessodata=, |data= (ajuda)
  15. ↑ «Sunflower oil, high oleic - 70% or more as oleic acid, fat composition, 100 g». US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Consultado em 6 September 2017  Verifique data em: |acessodata=, |data= (ajuda)
  16. ↑ «Nutrition Facts for sesame oil per 100 g, analysis of fats and fatty acids». Conde Nast for the USDA National Nutrient Database, version SR-21. 2014. Consultado em 11 July 2015  Verifique data em: |acessodata= (ajuda)
  17. ↑ «Smoke Point of Oils | Baseline of Health». Jonbarron.org. 17 de abril de 2012. Consultado em 3 de janeiro de 2019 
  18. ↑ «Linseed/Flaxseed oil, cold pressed, fat composition, 100 g». US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Consultado em 6 September 2017  Verifique data em: |acessodata=, |data= (ajuda)
  19. ↑ «Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g». US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Consultado em 6 September 2017  Verifique data em: |acessodata=, |data= (ajuda)
  20. ↑ «Olive oil, salad or cooking, fat composition, 100 g». US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Consultado em 6 September 2017  Verifique data em: |acessodata=, |data= (ajuda)
  21. ↑ «Palm oil, fat composition, 100 g». US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Consultado em 6 September 2017  Verifique data em: |acessodata=, |data= (ajuda)
  22. ↑ «Soybean oil, salad or cooking, fat composition, 100 g». US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Consultado em 6 September 2017  Verifique data em: |acessodata=, |data= (ajuda)
  23. ↑ «SAGE Journals: Your gateway to world-class journal research». SAGE Journals (em inglês). PMC PMC4988453Acessível livremente Verifique |pmc= (ajuda). PMID 27559299. doi:10.4137/nmi.s32910. Consultado em 11 de dezembro de 2018 
  24. ↑ «Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g». US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Consultado em 6 September 2017  Verifique data em: |acessodata=, |data= (ajuda)
  25. ↑ «Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g». US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Consultado em 6 September 2017  Verifique data em: |acessodata=, |data= (ajuda)
  26. ↑ «Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g». US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Consultado em 6 September 2017  Verifique data em: |acessodata=, |data= (ajuda)
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