Comparative Properties of Common Cooking Fats

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.