Comparative Properties of Common Cooking Fats

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Comparative properties of common cooking fats (per 100g)
Total Fat Saturated Fat Monounsaturated Fat Polyunsaturated Fat Smoke Point
Sunflower oil 100g 11g 20g 69g 225 °C (437 °F)[a]
Soybean oil 100g 16g 23g 58g 257 °C (495 °F)[a]
Olive oil 100g 14g 73g 11g 190 °C (374 °F)[a]
Corn oil 100g 15g 30g 55g 230 °C (446 °F)[a]
Peanut oil 100g 17g 46g 32g 225 °C (437 °F)[a]
Vegetable Shortening (hydrogenated) 71g 23g (34%) 8g (11%) 37g (52%) 165 °C (329 °F)[a]
Lard 100g 39g 45g 11g 190 °C (374 °F)[a]
Suet 94g 52g (55%) 32g (34%) 3g (3%) 200°C (400°F)
Butter 81g 51g (63%) 21g (26%) 3g (4%) 150 °C (302 °F)[a]
  1.  a The Culinary Institute of America (2011). The Professional Chef. New York: Wiley. ISBN 0-470-42135-5.