Rice bran oil

Rice bran oil
Bottle of rice bran oil
Fat composition
Saturated fats
Total saturated25%
Myristic: 0.6%
Palmitic: 21.5%
Stearic: 2.9%
Unsaturated fats
Total unsaturated75%
Monounsaturated38%
Oleic acid38%
Polyunsaturated37%
Omega−3 fatty acidsα-Linolenic: 2.2%
Omega−6 fatty acidsLinoleic: 34.4%
Properties
Food energy per 100 g (3.5 oz)3,700 kJ (880 kcal)
Smoke point232 °C (450 °F)
Iodine value99-108
Acid value1.2
Saponification value180-190
Unsaponifiable3-5

Rice bran oil is the oil extracted from the hard outer brown layer of rice called bran. It is known for its high smoke point of 232 °C (450 °F) and 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 East Asia, the Indian subcontinent, and Southeast Asia including India, Nepal, Bangladesh, Indonesia, Japan, Southern China and Malaysia.[1]

  1. ^ Cite error: The named reference baileys was invoked but never defined (see the help page).