Coconut Oil - Composition and Comparison

Composition and Comparison

The following table provides information about the composition of coconut oil and how it compares with other vegetable oils.

Vegetable oils
Type Saturated
fatty acids		 Mono-
unsaturated
fatty acids		 Polyunsaturated fatty acids Oleic acid
(ω-9)		 Smoke point
Total poly linolenic acid
(ω-3)		 Linoleic acid
(ω-6)
Not hydrogenated
Canola (rapeseed) 10.00 58.00 32.00 - - - 400 °F (204 °C)
Coconut 91.00 6.000 3.000 - 2 6 350 °F (177 °C)
Corn 12.948 27.576 54.677 1 58 28 450 °F (232 °C)
Cottonseed 25.900 17.800 51.900 1 54 19 420 °F (216 °C)
Olive 14.00 72.00 14.00 - - - 380 °F (193 °C)
Palm 49.300 37.000 9.300 - 10 40 455 °F (235 °C)
Peanut 16.900 46.200 32.000 - 32 48 437 °F (225 °C)
Safflower 8.00 15.00 75.00 - - - 410 °F (210 °C)
Soybean 15.650 22.783 57.740 7 54 24 460 °F (238 °C)
Sunflower
(<60%linoleic)		 10.100 45.400 40.100 0.200 39.800 45.300 440 °F (227 °C)
Fully hydrogenated
Cottonseed (hydrog.) 93.600 1.529 .587 .287
Palm (hydrogenated) 47.500 40.600 7.500
Soybean (hydrogen.) 21.100 73.700 .400 .096
Values as weight percent (%) of total fat.

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