| < Royle oil, pressed from the seeds of Prinsepia utilis, a wil | Ramtil oil, pressed from the seeds of the one of several spe > |
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| Rice bran oil, suitable for high temperature cooking. Widely used in Asia.[67] From Wikipedia, the free encyclopedia Rice bran oil is the oil extracted from the germ and inner husk of rice. It is notable for its very high smoke point of 490° F (254° C) and its mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying.[1] It is popular as a cooking oil in several Asian countries, including Japan and China.[2] Rice bran oil contains a range of fats, with 47% of its fats monounsaturated, 33% polyunsaturated, and 20% saturated. The fatty acid composition of rice bran oil is:[3] The oil may also offer some health benefits, as it is rich in both vitamin E and γ-oryzanol, an antioxidant that may help prevent heart attacks;[4] phytosterols, compounds believed to help lower cholesterol absorption; [5][6] and relatively high amounts of vitamin E. Categories: Vegetable stubs | Vegetable oils | Cooking oils | Rice #EANF# #EANF# #EANF# |
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