Cholesterol in Cooking Oils
The cholesterol content of various cooking oils, as provided by the Institute of Shortening and Edible Oils, ranges from less than 0.5 parts per million (ppm) for olive oil to 68 ppm for cottonseed oil. Other oils analyzed include soybean (26 ppm), canola (53 ppm), corn (57 ppm), sunflower (26 ppm), safflower (7 ppm), peanut (54 ppm), palm (16 ppm), coconut (15 ppm) and palm kernel (25 ppm).
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