How Are Vegetable Oils Produced

Vegetable oils are the edible oils extracted from seeds, nuts, kernels and other plant tissue. Edible vegetable oils are extracted from plants using solvents such a hexane and/or through mechanical processes such as cold pressing and expelling. Mechanical processing does not involve solvents

Table 5.3 Approximate Fat and Cholesterol Content of Various Foods (by Weight)

Fat

Cholesterol

(%)

(%)

Animal foods

Beef

32

<1

Bologna

29

1

Butter

82

2

chicken, white meat

4

<1

Cheese, cheddar

32

1

Cheese, cottage (4%)

4

1

Codfish

<1

Trace

Egg, whole

12

4

Egg, white

<1

Trace

Halibut

3

Trace

Hamburger

13

<1

Lamb chops

36

1

Mackerel

6

Trace

Margarine

82

0

Milk (whole)

3

<1

Milk (skim)

Trace

Trace

Pork chops

21

1

Pork sausage

46

1

Salmon

4

Trace

Plant foods

Avocados

13

0

Bread (white)

4

<1

Cereals and grains

1-2

0

Crackers

1

0

Fruits

<1

0

Leafy vegetables

<1

0

Legumes

<1

0

Margarine

82

0

Root vegetables

<1

0

Percentage of a food's mass that is attributable to fat. To determine grams of fat in a food simply multiply the percentage by the weight (grams) of the food.

Percentage of a food's mass that is attributable to fat. To determine grams of fat in a food simply multiply the percentage by the weight (grams) of the food.

and the major difference is the temperature of the extraction processes. Cold pressing involves a hydraulic press between two plates and the temperature tends to stay below 120°F. Meanwhile, expelling involves a screwing mechanism which results in more frictional heat allowing the temperature to reach as high as 185°F.

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