Vegetable Oil (Refined Blend): 120 kcal, 2 g Saturated Fat & 5 mg Vitamin E per Tablespoon

Neutral, high-heat cooking oil made from soy, sunflower and canola—low in saturated fat, rich in polyunsaturates yet heavy on omega-6.

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Vegetable Oil (Refined Blend): 120 kcal, 2 g Saturated Fat & 5 mg Vitamin E per Tablespoon

Vegan Gluten-Free Dairy-Free Fiber

What Is “Vegetable Oil”?

A **refined, deodorised** blend—typically 50 % soybean, 25 % sunflower, 25 % canola—chosen for consistent flavour and 230 °C smoke-point.

Nutrition (1 Tbsp ≈ 14 g)

|Calories|Fat|Sat.|MUFA|PUFA|Omega-3 (ALA)|Vit E| |---|---|---|---|---|---|---| |120 kcal|14 g|2 g|5 g|7 g|0.3 g|5 mg (35 %)|

Benefits

- **Low saturated fat (≈15 %)** vs. butter (51 %). - Delivers **vitamin E antioxidants**. - Neutral taste & high smoke-point suit frying, baking & salad dressings.

Drawbacks

- **Omega-6 : omega-3 ratio ≈ 20 : 1**—balance with fish, flax or chia. - Highly refined—loses phytonutrients found in cold-pressed oils. - Pure fat—portion control still matters (120 kcal/Tbsp).

Flavour & Texture

Nearly **odourless, light-bodied**; doesn’t mask spices but lacks the peppery notes of extra-virgin olive oil.

Culinary Uses & Storage

- Deep-fry ≤ 180 °C, sauté or whip into **mayonnaise**. - Substitute ¾ cup oil per 1 cup melted butter in cakes for dairy-free crumb. - Store cool & dark ≤ 6 months; refrigerate to slow oxidation (may become cloudy—clears at room temp).

1. Vegetable Oil
Generic refined vegetable-oil blend (soybean–sunflower–canola), values per Tbsp (14 g)