Rice bran oil, suitable for high temperature cooking. Widely used in Asia.
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Rice bran oil is the oil extracted from the germ and inner husk of rice. It is notable for its very high smoke point of 490° F (254° C) and its mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying. It is popular as a cooking oil in several Asian countries, including Japan and China.
Rice bran oil contains a range of fats, with 47% of its fats monounsaturated, 33% polyunsaturated, and 20% saturated. The fatty acid composition of rice bran oil is:
The oil may also offer some health benefits, as it is rich in both vitamin E and γ-oryzanol, an antioxidant that may help prevent heart attacks; phytosterols, compounds believed to help lower cholesterol absorption;  and relatively high amounts of vitamin E.
Categories: Vegetable stubs | Vegetable oils | Cooking oils | Rice
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