قالب:تركيب الزيوت النباتية
| زيت نباتي[1][2] | ||||||||
|---|---|---|---|---|---|---|---|---|
| النوع | عملية التصنيع | الأحماض
الدهنية المشبعة |
الأحماض الدهنية الأحادية غير المشبعة | الأحماض الدهنية المتعددة غير المشبعة | درجة التبخر | |||
| مجموع
الأحماض الأحادية[1] |
حمض الزيت(ω-9) | مجموع
الأحماض المتعددة[1] |
حمض ألفا-اللينولينيك (ω-3) | حمض اللينولييك(ω-6) | ||||
| الأفوكادو[3] | 11.6 | 70.6 | 13.5 | 1 | 12.5 | 249 °م (480 °ف)[4] | ||
| كانولا[5] | 7.4 | 63.3 | 61.8 | 28.1 | 9.1 | 18.6 | 238 °م (460 °ف)[6] | |
| زيت جوز الهند[7] | 82.5 | 6.3 | 6 | 1.7 | 175 °م (347 °ف)[6] | |||
| زيت الذرة[8] | 12.9 | 27.6 | 27.3 | 54.7 | 1 | 58 | 232 °م (450 °ف)[9] | |
| زيت بذرة القطن[10] | 25.9 | 17.8 | 19 | 51.9 | 1 | 54 | 216 °م (420 °ف)[9] | |
| زيت بذر الكتان[11] | 9.0 | 18.4 | 18 | 67.8 | 53 | 13 | 107 °م (225 °ف) | |
| زيت الأفيون[12] | 7.0 | 9.0 | 9.0 | 82.0 | 22.0 | 54.0 | 166 °م (330 °ف)[13] | |
| زيت زيتون[14] | 13.8 | 73.0 | 71.3 | 10.5 | 0.7 | 9.8 | 193 °م (380 °ف)[6] | |
| زيت النخيل[15] | 49.3 | 37.0 | 40 | 9.3 | 0.2 | 9.1 | 235 °م (455 °ف) | |
| زيت فول سوداني[16] | 20.3 | 48.1 | 46.5 | 31.5 | 31.4 | 232 °م (450 °ف)[9] | ||
| عصفر[17] | 7.5 | 75.2 | 75.2 | 12.8 | 0 | 12.8 | 212 °م (414 °ف)[6] | |
| زيت فول الصويا[18] | 15.6 | 22.8 | 22.6 | 57.7 | 7 | 51 | 238 °م (460 °ف)[9] | |
| زيت زهرة الشمس[19] | 10.1 | 45.4 | 45.3 | 40.1 | 0.2 | 39.8 | 227 °م (440 °ف)[9] | |
| زيت زهرة الشمس[20] | 9.9 | 83.7 | 82.6 | 3.8 | 0.2 | 3.6 | 227 °م (440 °ف)[9] | |
| زيت بذرة القطن[21] | هدرجة | 93.6 | 1.5 | 0.6 | 0.3 | |||
| زيت النخيل[22] | هدرجة | 88.2 | 5.7 | 0 | ||||
| زيت فول الصويا[23] | هدرجة | 14.9 | 43.0 | 42.5 | 37.6 | 2.6 | 34.9 | |
| القيم كنسبة (٪) بالوزن من الدهون الكلية. | ||||||||
=مراجع
عدل- ^ ا ب ج "US National Nutrient Database, Release 28". United States Department of Agriculture. مايو 2016. All values in this column are from the USDA Nutrient database unless otherwise cited.
- ^ "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. اطلع عليه بتاريخ 2017-09-07. Values from Nutritiondata.com (SR 21) may need to be reconciled with most recent release from the USDA SR 28 as of Sept 2017.
- ^ "Avocado oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. مايو 2016. اطلع عليه بتاريخ 2017-09-06.
- ^ What is unrefined, extra virgin cold-pressed avocado oil?, The American Oil Chemists’ Society نسخة محفوظة 01 أغسطس 2016 على موقع واي باك مشين.
- ^ "Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. مايو 2016. اطلع عليه بتاريخ 2017-09-06.
- ^ ا ب ج د Katragadda، H. R.؛ Fullana، A. S.؛ Sidhu، S.؛ Carbonell-Barrachina، Á. A. (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. ج. 120: 59. DOI:10.1016/j.foodchem.2009.09.070.
- ^ "Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. مايو 2016. اطلع عليه بتاريخ 2017-09-06.
- ^ "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. مايو 2016. اطلع عليه بتاريخ 2017-09-06.
- ^ ا ب ج د ه و Wolke، Robert L. (16 مايو 2007). "Where There's Smoke, There's a Fryer". The Washington Post. اطلع عليه بتاريخ 2011-03-05.
- ^ "Cottonseed oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. مايو 2016. اطلع عليه بتاريخ 2017-09-06.
- ^ "Linseed/Flaxseed oil, cold pressed, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. مايو 2016. اطلع عليه بتاريخ 2017-09-06.
- ^ "Efficacy of dietary hempseed oil in patients with atopic dermatitis". Journal of Dermatological Treatment. 2005. اطلع عليه بتاريخ 2017-10-25.
- ^ https://www.veghealth.com/nutrition-tables/Smoke-Points-of-Oils-table.pdf
- ^ "Olive oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. مايو 2016. اطلع عليه بتاريخ 2017-09-06.
- ^ "Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. مايو 2016. اطلع عليه بتاريخ 2017-09-06.
- ^ Vegetable Oils in Food Technology (2011), p. 61.
- ^ "Safflower oil, salad or cooking, high oleic, primary commerce, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. مايو 2016. اطلع عليه بتاريخ 2017-09-06.
- ^ "Soybean oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. مايو 2016. اطلع عليه بتاريخ 2017-09-06.
- ^ "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. مايو 2016. اطلع عليه بتاريخ 2017-09-06.
- ^ "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. مايو 2016. اطلع عليه بتاريخ 2017-09-06.
- ^ "Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. مايو 2016. اطلع عليه بتاريخ 2017-09-06.
- ^ "Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. مايو 2016. اطلع عليه بتاريخ 2017-09-06.
- ^ "Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. مايو 2016. اطلع عليه بتاريخ 2017-09-06.