Poppyseed oil

Poppyseed oil
Nutritional value per 100 g (3.5 oz)
Energy3,699 kJ (884 kcal)
0 g
100 g
Saturated11.2 g
Monounsaturated14.2 g
Polyunsaturated74.6 g
22–24 g
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin E
152%
22.8 mg
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2]

Poppyseed oil (also poppy seed oil and poppy oil) is an edible oil obtained from poppy seeds (specifically seeds of Papaver somniferum, the opium poppy).

Poppy seeds yield 45–50% oil.[3] Like poppy seeds, poppyseed oil is highly palatable, high in vitamin E, and has no narcotic properties. Poppy seeds are especially high in tocopherols other than vitamin E (alpha-tocopherol). Compared to other vegetable oils, poppyseed oil has a moderate amount of phytosterols: higher than soybean oil and peanut oil, lower than safflower oil, sesame oil, wheat germ oil, corn oil, and rice bran oil.[4] It has little or no odor and a pleasant taste, and it is less likely than some other oils to become rancid.[3]

  1. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
  2. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 9 May 2024. Retrieved 21 June 2024.
  3. ^ a b Julius Lewkowitsch, George H. Warburton (1914). George H. Warburton (ed.). Chemical technology and analysis of oils, fats and waxes. Vol. 2 (5 ed.). Macmillan.
  4. ^ Jean A. Thompson Pennington, Judith Spungen Douglass (2005). Bowes & Church's food values of portions commonly used (18 ed.). Lippincott Williams & Wilkins. pp. 452. ISBN 0781744296.