The following chart provides general guidelines on the make-up of a sampling of oils and fats, as well as their smoke points.
www.ochef.com/699a.htm

Oil/Fat Mono-
unsaturated
Poly-
unsaturated
Saturated Cholesterol Smoke point Smoke point
% % % mg/Tbsp F C
Hazelnut 78 10 7.4 0 430 220
Olive 74 9 14 0 375 190
Canola (refined) 58 36 6 0 400 205
Goose 57 11 28 11 375 190
Duck 49 13 33 11 375 190
Peanut 46 32 17 0 440 225
Lard 46 12 40 12 375 190
Chicken fat 45 31 20 11 375 190
Palm 37 10 50 0 428 220
Clarified butter 29 4 62 33 300 150
Corn 25 59 13 0 450 230
Soybean 24 58 15 0 495 257
Sunflower 20 66 11 0 440 225
Cottonseed 18 52 26 0 420 215
Safflower 12 75 9 0 510 265
Coconut 6 2 87 0 350 175

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