Composition in 100 gms (Approximate) | |
---|---|
Energy in kcal | 884 |
Proteins in g | 0 |
Carbohydrates in g | 0 |
Total Fat (Oil) in g | 99.99 |
Trans Fat Content in g | **BDL |
Saturated Fat Content in g | 17 to 27 |
Mono Unsaturated Fatty Acids in g | 38 to 48 |
Poly Unsaturated Fatty Acids in g | 30 to 40 |
Trans Fatty Acids in g | 0 |
Cholesterol in mg | 0 |
Oryzanol | more than 1000 mg (10000 ppm) |
Sugar in g | 0 |
Vitamin A in mcg | 750 |
Vitamin D in mcg | 11.25 |
Smoke point | 232 °C (450 °F) |
Iodine value | 99-108 |
Acid value | 0.5 |
Saponification value | 180-190 |
Unsaponifiable | 3-4.5% (including antioxidants) |
Fat composition |
Saturated fats: | |
---|---|
Total saturated | 25% |
Myristic | 0.6% |
Palmitic | 21.5% |
Stearic | 2.9% |
Unsaturated fats: | |
---|---|
Total unsaturated | 75% |
Monounsaturated | 38% |
Oleic acid | 38% |
Polyunsaturated | 37% |
Omega-3 fatty acids α-Linolenic |
2.2% |
Omega-6 fatty acids Linoleic: | 34.4% |