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Vegetable oil derived from peanuts From Wikipedia, the free encyclopedia
Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. The oil usually has a mild or neutral flavor[1] but, if made with roasted peanuts, has a stronger peanut flavor and aroma.[2][3] It is often used in American, Chinese, Indian, African and Southeast Asian cuisine, both for general cooking and in the case of roasted oil, for added flavor. Peanut oil has a high smoke point relative to many other cooking oils, so it is commonly used for frying foods.
![]() | 1.84 |
![]() | 0.78 |
![]() | 0.36 |
![]() | 0.26 |
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World | 4.75 |
Due to war shortages of other oils, the use of readily available peanut oil increased in the United States during World War II.[5]
In 2021, world production of peanut oil (reported as groundnut oil) was 4.75 million tonnes, led by China with 39% of the total (table). India was a major secondary producer.
Unrefined peanut oil is used as a flavorant for dishes akin to sesame oil. Refined peanut oil is commonly used for frying volume batches of foods like French fries and has a smoke point of 450 °F/232 °C.[6]
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.[7]
Peanut oil, as with other vegetable oils, can be used to make soap by the process of saponification.[8] Peanut oil is safe for use as a massage oil.[citation needed]
The oil is 93% fat, composed of oleic acid, a monounsaturated fat (57% of total), linoleic acid, a polyunsaturated fat (20%), and palmitic acid, a saturated fat (16%).[9]
In a reference amount of 100 g (3.5 oz), peanut oil is a rich source of vitamin E, providing 101% of the Daily Value (table). There is no protein or carbohydrate content, and no other micronutrients in significant amounts (table).
Nutritional value per 100 g (3.5 oz) | |||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Energy | 3,699 kJ (884 kcal) | ||||||||||||
0 g | |||||||||||||
100 g | |||||||||||||
Saturated | 16 g | ||||||||||||
Monounsaturated | 57 g | ||||||||||||
Polyunsaturated | 20 g | ||||||||||||
0 g | |||||||||||||
| |||||||||||||
Other constituents | Quantity | ||||||||||||
Cholesterol | 0 mg | ||||||||||||
†Percentages estimated using US recommendations for adults,[10] except for potassium, which is estimated based on expert recommendation from the National Academies.[11] |
Type of fat | Total fat (g) | Saturated fat (g) | Monounsaturated fat (g) | Polyunsaturated fat (g) | Smoke point |
---|---|---|---|---|---|
Butter[12] | 81 | 51 | 21 | 3 | 150 °C (302 °F)[13] |
Canola oil[14] | 100 | 6–7 | 62–64 | 24–26 | 205 °C (401 °F)[15][16] |
Coconut oil[17] | 99 | 83 | 6 | 2 | 177 °C (351 °F) |
Corn oil[18] | 100 | 13–14 | 27–29 | 52–54 | 230 °C (446 °F)[13] |
Lard[19] | 100 | 39 | 45 | 11 | 190 °C (374 °F)[13] |
Peanut oil[20] | 100 | 16 | 57 | 20 | 225 °C (437 °F)[13] |
Olive oil[21] | 100 | 13–19 | 59–74 | 6–16 | 190 °C (374 °F)[13] |
Rice bran oil | 100 | 25 | 38 | 37 | 250 °C (482 °F)[22] |
Soybean oil[23] | 100 | 15 | 22 | 57–58 | 257 °C (495 °F)[13] |
Suet[24] | 94 | 52 | 32 | 3 | 200 °C (392 °F) |
Ghee[25] | 99 | 62 | 29 | 4 | 204 °C (399 °F) |
Sunflower oil[26] | 100 | 10 | 20 | 66 | 225 °C (437 °F)[13] |
Sunflower oil (high oleic) | 100 | 12 | 84[15] | 4[15] | |
Vegetable shortening [27] | 100 | 25 | 41 | 28 | 165 °C (329 °F)[13] |
If quality control is neglected, peanuts that contain the mold that produces highly toxic aflatoxin can end up contaminating the oil derived from them.[28]
Those allergic to peanuts can consume highly refined peanut oil, but should avoid first-press, organic oil.[29] Most highly refined peanut oils remove the peanut allergens and have been shown to be safe for "the vast majority of peanut-allergic individuals".[30] However, cold-pressed peanut oils may not remove the allergens and thus could be highly dangerous to people with peanut allergy.[31]
Since the degree of processing for any particular product is often unclear, many believe that "avoidance is prudent".[32][33]
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