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Rice bran oil
 Bottle of rice bran oil | |
| Fat composition | |
|---|---|
| Saturated fats | |
| Total saturated | 25% Myristic: 0.6% Palmitic: 21.5% Stearic: 2.9% |
| Unsaturated fats | |
| Total unsaturated | 75% |
| Monounsaturated | 38% |
| Oleic acid | 38% |
| Polyunsaturated | 37% |
| Omega−3 fatty acids | α-Linolenic: 2.2% |
| Omega−6 fatty acids | Linoleic: 34.4% |
| Properties | |
| Food energy per 100 g (3.5 oz) | 3,700 kJ (880 kcal) |
| Smoke point | 232 °C (450 °F) |
| Iodine value | 99-108 |
| Acid value | 1.2 |
| Saponification value | 180-190 |
| Unsaponifiable | 3-5 |
Rice bran oil is the oil extracted from the hard outer brown layer of rice called bran. It is known for its high smoke point of 232 °C (450 °F) and mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying. It is popular as a cooking oil in East Asia, the Indian subcontinent, and Southeast Asia including India, Nepal, Bangladesh, Indonesia, Japan, Southern China and Malaysia.[1]
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