Peanut oil is an organic material oil derived from peanuts, noted to have the aroma and taste of its parent legume.
It is often used in Chinese, South Asian and Southeast Asian cuisine. Peanut oil has a high smoke point relative to many other cooking oils. Its major component fatty acids are oleic acid (46.8% as olein), linoleic acid (33.4% as linolein), and palmitic acid (10.0% as palmitin). The oil also contains some stearic acid, arachidic acid, arachidonic acid, behenic acid, lignoceric acid and other fatty acids.
At the 1900 Paris Exhibition, the Otto Company, at the request of the French government, demonstrated that peanut oil could be used as a source of fuel for the diesel engine; this was one of the earliest demonstrations of biodiesel technology.
It is also used as the main ingredient in some earwax removing products along with almond oil. Peanut oil is also used as a fecal softener.
Peanut oil is most commonly used when frying foods, particularly french fries and chicken.
Most highly refined peanut oils remove the peanut allergens and have been shown to be safe for "the vast majority of peanut-allergic individuals", but cold-pressed peanut oils may not remove the allergens and can be highly dangerous to allergic individuals. However, since the degree of processing is often unclear, "avoidance is prudent".
Peanut oil can also be used to make soap in a process called saponification. The soap produced is soft and stable.
Peanut Oil Nutritional value per 100 g (3.5 oz)
Energy 3,699 kJ (884 kcal)
Carbohydrates 0 g
Fat 100 g
- saturated 17 g
- monounsaturated 46 g
- polyunsaturated 32 g
Protein 0 g
Zinc 0.01 mg (0%)
Cholesterol 0 mg
Selenium 0.0 mcg
Fat percentage can vary.
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient Database
According to the USDA data upon which the following table is based, 100 g of peanut oil contains 17.7 g of saturated fat, 48.3 g of monounsaturated fat, and 33.4 g of polyunsaturated fat..