Know what’s on your plate
Palm oil
Calories & nutrition facts
vegetable
Nutrition facts
Per 100 g% DV- Calories 885 kcal —
- Protein 0 g 0%
- Carbohydrate 0 g 0%
- Fat 100 g 128%
- Saturated fat 49 g 247%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 0 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 15.9 mg 106%
- Vitamin K 8 µg 7%
- Thiamin (B1) 0 mg 0%
- Riboflavin (B2) 0 mg 0%
- Niacin (B3) 0 mg 0%
- Pantothenic acid (B5) 0 mg 0%
- Vitamin B6 0 mg 0%
- Folate (B9) 0 µg 0%
- Vitamin B12 0 µg 0%
- Choline 0.3 mg 0%
Minerals
- Calcium 0 mg 0%
- Iron 0.01 mg 0%
- Magnesium 0 mg 0%
- Phosphorus 0 mg 0%
- Potassium 0 mg 0%
- Zinc 0 mg 0%
- Copper 0 mg 0%
- Selenium 0 µg 0%
Similar foods
- Refined palm oil900 kcal / 100 g
- Palm kernel oilvegetable862 kcal / 100 g
- Palmoil884 kcal / 100 g
- Olive oilvegetable885 kcal / 100 g
- Palmkernel oil899 kcal / 100 g
- Vegetable oilnatreon canola, high stability, non trans, high oleic (70%)884 kcal / 100 g
- Palm kernel fat900 kcal / 100 g
- Corn oilvegetable900 kcal / 100 g
- Soybean oilvegetable885 kcal / 100 g
- Coconut vegetable oil892 kcal / 100 g
Questions about Palm oil
What is the difference between palm oil and palm kernel oil?
Palm oil comes from the fleshy fruit; palm kernel oil is pressed from the seed inside it. They have different flavours and fat profiles, so they are not always interchangeable in recipes.
Can you fry with palm oil?
Yes. Refined palm oil works for frying and deep-frying; heat it gradually and keep it below its smoking point. Avoid reusing oil that has darkened, smells rancid or has been smoking.
What is red palm oil used for?
Unrefined red palm oil has a vivid colour and a distinctive, savoury flavour. It is used in West African soups and stews, including egusi soup, and is usually added near the start so its flavour can infuse the dish.
What can you use instead of palm oil?
For frying or a neutral-tasting recipe, use rapeseed or another neutral vegetable oil. If a dish relies on red palm oil’s colour and flavour, a little annatto-infused oil can imitate the colour, though the taste will differ.
How should you store palm oil?
Keep it tightly sealed in a cool, dark cupboard, away from the cooker and direct sunlight. It may become cloudy or firm in cool conditions; warming it gently brings it back to a pourable state.
How is palm oil made?
Palm oil is extracted from the fruit of the oil palm, usually by pressing the fruit after it has been softened by heating. Refining removes much of the colour and aroma, while unrefined oil retains its reddish colour.
Can you use palm oil in baking?
Yes. Palm oil is semi-solid in a cool kitchen, so it can work in biscuits, pastry and other recipes that call for a firm fat. If the recipe needs melted fat, warm it gently and measure it once liquid.
Source: Canadian Nutrient File 423 · per 100 g · carbohydrate per EU label, fibre excluded
