코코넛기름

위키百科, 우리 모두의 百科事典.

코코넛 과 코코넛기름
코코넛기름
100 g當 營養價
에너지 3,730 kJ (890 kcal)
99 g
飽和脂肪 82.5 g
單一不飽和脂肪 6.3 g
多不飽和脂肪 1.7 g
비타민 含量 %DV †
비타민 E
20%
3 mg
비타민 K
1%
0.6 μg
無機質 含量 %DV †
鐵分
0%
0.05 mg
其他 成分 含量
phytosterols 86 mg
Full link to USDA National Nutrient Database
† 百分率은 大略的으로
成人 基準 勸告案을 使用한 推定値임.
出處: USDA Nutrient Database

코코넛기름 ( 英語 : coconut oil 코코넛 오일 [ * ] )은 코코넛 의 果肉 이나 氏 에서 짠 기름 이다. 食用이며 녹는點은 24°C이다.

屬性 [ 編輯 ]

植物性 기름 의 成分 [1] [2]
類型 加工
處理 [3] 		飽和
脂肪酸 		單一不飽和
脂肪酸 		高度不飽和
脂肪酸 		發煙點
全體 [1] 올레
산
(ω-9) 		全體 [1] α-리놀렌
산
(ω-3) 		리놀레
산
(ω-6) 		ω-6:3
比率
아몬드
아보카도 [4] 11.6 70.6 52-66 [5] 13.5 1 12.5 12.5:1 250 °C (482 °F) [6]
브라질너트 [7] 24.8 32.7 31.3 42.0 0.1 41.9 419:1 208 °C (406 °F) [8]
카놀라 [9] 7.4 63.3 61.8 28.1 9.1 18.6 2:1 238 °C (460 °F) [8]
캐슈나무
齒牙氏
카카오 버터 기름
코코넛 [10] 82.5 6.3 6 1.7 175 °C (347 °F) [8]
옥수수 [11] 12.9 27.6 27.3 54.7 1 58 58:1 232 °C (450 °F) [12]
綿실 [13] 25.9 17.8 19 51.9 1 54 54:1 216 °C (420 °F) [12]
亞麻씨 [14] 9.0 18.4 18 67.8 53 13 0.2:1 107 °C (225 °F)
葡萄씨   10.5 14.3 14.3   74.7 - 74.7 매우 높음 216 °C (421 °F) [15]
삼씨 [16] 7.0 9.0 9.0 82.0 22.0 54.0 2.5:1 166 °C (330 °F) [17]
右라드콩
겨자기름
올리브 [18] 13.8 73.0 71.3 10.5 0.7 9.8 14:1 193 °C (380 °F) [8]
팜 [19] 49.3 37.0 40 9.3 0.2 9.1 45.5:1 235 °C (455 °F)
땅콩 [20] 20.3 48.1 46.5 31.5 0 31.4 매우 높음 232 °C (450 °F) [12]
피칸 기름
들기름
겨기름
잇꽃 [21] 7.5 75.2 75.2 12.8 0 12.8 매우 높음 212 °C (414 °F) [8]
참깨 [22] ? 14.2 39.7 39.3 41.7 0.3 41.3 138:1
콩 [23] 部分 경화 14.9 43.0 42.5 37.6 2.6 34.9 13.4:1
콩 [24] 15.6 22.8 22.6 57.7 7 51 7.3:1 238 °C (460 °F) [12]
호두기름
해바라기씨 (標準) [25] 10.3 19.5 19.5 65.7 0 65.7 매우 높음 227 °C (440 °F) [12]
해바라기씨 (< 60% linoleic) [26] 10.1 45.4 45.3 40.1 0.2 39.8 199:1
해바라기씨 (> 70% oleic) [27] 9.9 83.7 82.6 3.8 0.2 3.6 18:1 232 °C (450 °F) [28]
綿실 [29] 경화 93.6 1.5 0.6 0.2 0.3 1.5:1
팜 [30] 경화 88.2 5.7 0
營養 數値는 銃 脂肪 무게 黨 百分率(%)로 表現된다.


같이 보기 [ 編輯 ]

各州 [ 編輯 ]

  1. ↑ 가 나 다 “US National Nutrient Database, Release 28” . United States Department of Agriculture. May 2016.   All values in this table are from this database unless otherwise cited.
  2. ↑ “Fats and fatty acids contents per 100 g (click for "more details"). Example: Avocado oil (user can search for other oils).” . Nutritiondata.com, Conde Nast for the USDA National Nutrient Database, Standard Release 21. 2014 . 2017年 9月 7日에 確認함 .   Values from Nutritiondata.com (SR 21) may need to be reconciled with most recent release from the USDA SR 28 as of Sept 2017.
  3. ↑ “USDA Specifications for Vegetable Oil Margarine Effective August 28, 1996” (PDF) .  
  4. ↑ “Avocado oil, fat composition, 100 g” . US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016 . 2017年 9月 6日에 確認함 .  
  5. ↑ Feramuz Ozdemir; Ayhan Topuz (May 2003). “Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period” (PDF) . Elsevier . 2020年 1月 15日에 確認함 .  
  6. ↑ Marie Wong; Cecilia Requejo-Jackman; Allan Woolf (April 2010). “What is unrefined, extra virgin cold-pressed avocado oil?” . 《Aocs.org》. The American Oil Chemists’ Society . 2019年 12月 26日에 確認함 .  
  7. ↑ “Brazil nut oil, fat composition, 100 g” . US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016 . 2017年 9月 6日에 確認함 .  
  8. ↑ 가 나 다 라 마 Katragadda, H. R.; Fullana, A. S.; Sidhu, S.; Carbonell-Barrachina, A. A. (2010). “Emissions of volatile aldehydes from heated cooking oils” . 《Food Chemistry》 120 : 59?65. doi : 10.1016/j.foodchem.2009.09.070 .  
  9. ↑ “Canola oil, fat composition, 100 g” . US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016 . 2017年 9月 6日에 確認함 .  
  10. ↑ “Coconut oil, fat composition, 100 g” . US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016 . 2017年 9月 6日에 確認함 .  
  11. ↑ “Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g” . US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016 . 2017年 9月 6日에 確認함 .  
  12. ↑ 가 나 다 라 마 Wolke, Robert L. (2007年 5月 16日). “Where There's Smoke, There's a Fryer” . 《The Washington Post》 . 2011年 3月 5日에 確認함 .  
  13. ↑ “Cottonseed oil, salad or cooking, fat composition, 100 g” . US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016 . 2017年 9月 6日에 確認함 .  
  14. ↑ “Linseed/Flaxseed oil, cold pressed, fat composition, 100 g” . US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016 . 2017年 9月 6日에 確認함 .  
  15. ↑ Garavaglia J, Markoski MM, Oliveira A, Marcadenti A (2016). “Grape Seed Oil Compounds: Biological and Chemical Actions for Health” . 《Nutrition and Metabolic Insights》 9 : 59?64. doi : 10.4137/NMI.S32910 . PMC   4988453 . PMID   27559299 .  
  16. ↑ Callaway J, Schwab U, Harvima I, Halonen P, Mykkanen O, Hyvonen P, Jarvinen T (April 2005). “Efficacy of dietary hempseed oil in patients with atopic dermatitis”. 《The Journal of Dermatological Treatment》 16 (2): 87?94. doi : 10.1080/09546630510035832 . PMID   16019622 . S2CID   18445488 .  
  17. ↑ “Smoke points of oils” (PDF) .  
  18. ↑ “Olive oil, salad or cooking, fat composition, 100 g” . US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016 . 2017年 9月 6日에 確認함 .  
  19. ↑ “Palm oil, fat composition, 100 g” . US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016 . 2017年 9月 6日에 確認함 .  
  20. ↑ Vegetable Oils in Food Technology (2011) , 61쪽.
  21. ↑ “Safflower oil, salad or cooking, high oleic, primary commerce, fat composition, 100 g” . US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016 . 2017年 9月 6日에 確認함 .  
  22. ↑ “Soybean oil” . FoodData Central. 《fdc.nal.usda.gov》.  
  23. ↑ “Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g” . US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016 . 2017年 9月 6日에 確認함 .  
  24. ↑ “Soybean oil, salad or cooking, fat composition, 100 g” . US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016 . 2017年 9月 6日에 確認함 .  
  25. ↑ “Sunflower oil, 65% linoleic, fat composition, 100 g” . US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016 . 2018年 11月 15日에 確認함 .  
  26. ↑ “Sunflower oil, less than 60% of total fats as linoleic acid, fat composition, 100 g” . US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016 . 2017年 9月 6日에 確認함 .  
  27. ↑ “Sunflower oil, high oleic - 70% or more as oleic acid, fat composition, 100 g” . US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016 . 2017年 9月 6日에 確認함 .  
  28. ↑ “Smoke Point of Oils” . 《Baseline of Health》. Jonbarron.org. 2012年 4月 17日 . 2016年 5月 28日에 確認함 .  
  29. ↑ “Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g” . US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016 . 2017年 9月 6日에 確認함 .  
  30. ↑ “Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g” . US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016 . 2017年 9月 6日에 確認함 .  
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