Peanut Oil: High-Heat Hero Rich in Vitamin E

Pressed from **Arachis hypogaea** kernels, peanut oil has a naturally nutty aroma and a smoke point up to **450 °F / 232 °C** in the refined form, out-performing most common seed oils when stir-frying or deep-frying.

|Calories|Fat|Saturated|Mono-|Poly-|Omega-6|Omega-3|Vitamin E| |---|---|---|---|---|---|---|---| |120 kcal|14 g|2.3 g|6.4 g|4.5 g|4.3 g|0 g|2 mg (13 % DV)|

- **High smoke point** means fewer free radicals at frying temps. - Mostly **monounsaturated fat** (oleic acid) linked to better HDL:LDL ratios. - **Vitamin E** protects cell membranes and prolongs shelf life. - Distinct but delicate **roasted-nut flavour** enhances Asian and Cajun dishes.

- Major **allergen** for people with peanut allergy—verify refined-oil tolerance. - **Omega-6-to-3 ratio** is high; balance with omega-3-rich foods. - Calorie-dense; portion control matters if watching energy intake. - Re-using oil repeatedly can generate aldehydes—filter and limit reuse cycles.

- **Stir-fry & wok**: heat oil first, then add aromatics. - Deep-fry tempura or fries for extra-crisp crust. - Whisk with rice-vinegar, soy sauce & ginger for a quick Asian vinaigrette. - Blend 3 parts peanut : 1 part sesame oil for fragrant satay marinades.

- Choose **refined/expeller-pressed** for high-heat work; pick **roasted/cold-pressed** when you want flavour. - Store unopened bottles cool & dark up to **12 months**; opened bottles 6 months. - Refrigeration extends freshness but may cause harmless cloudiness—return to room temp before use.