Template:Comparison of cooking fats
Type of fat Total fat ( g ) Saturated fat ( g ) Mono­unsaturated fat ( g ) Poly­unsaturated fat ( g ) Smoke point
Butter 80-88 43-48 15-19 2-3 150 °C ( 302 °F )
Canola oil 100 6-7 62-64 24-26 205 °C ( 401 °F )
Coconut oil 99 83 6 2 177 °C ( 351 °F )
Corn oil 100 13-14 27-29 52-54 230 °C ( 446 °F )
Lard 100 39 45 11 190 °C ( 374 °F )
Peanut oil 100 17 46 32 225 °C ( 437 °F )
Olive oil 100 13-19 59-74 6-16 190 °C ( 374 °F )
Rice bran oil 100 25 38 37 250 °C ( 482 °F )
Soybean oil 100 15 22 57-58 257 °C ( 495 °F )
Suet 94 52 32 3 200 °C ( 392 °F )
Sunflower oil 100 10 20 66 225 °C ( 437 °F )
Sunflower oil ( high oleic ) 100 12 84 4
Vegetable shortening ( hydrogenated ) 100 25 41 28 165 °C ( 329 °F )
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