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Indian Name Moongphali Oil
Groundnut Oil, extracted from
groundnut seeds, scores over other
edible oils in having no distinct
flavour. Remarkably, despite this
character, groundnut oil manages to
retain quite a luscious taste that
makes it the preferred oil for chefs
all over the world. This pale
coloured oil with a light
consistency is used extensively for
deep-frying since it can be heated
to a high temperature (229.4C)
without burning. |
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Uses |
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Ideal for preparing
mayonnaise and salads
because of its indistinct
taste |
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Used extensively in the
preparation of Chinese and
other South East Asian
dishes. |
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The best suitable edible
oil for stir and
deep-frying. |
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Also used in the
preparation of shortenings,
margarines, and mayonnaise. |
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The Nutritional Value for:
Groundnut Oil |
| Quantity |
Energy
(calories)
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Carbs
(grams)
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Protein
(grams)
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Cholesterol
(milligrams)
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Weight
(grams)
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Fat
(grams)
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Saturated Fat
(grams)
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1 cup
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1910 |
0 |
0 |
0 |
216 |
216 |
36.5 |
| 1 tbsp |
125 |
0 |
0 |
0 |
14 |
14 |
2.4 |
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| Specification
of Groundnut Oil |
| Appearance |
Clear and bright |
| Odour and Flavour |
Odourless and bland. Free from rancid foreign
odours and flavours |
| Free-fatty acid |
0.2% max |
| Peroxide value |
2 max. (meq/kg) |
| Colour |
Max. 2 Red (on 5 ¼" Lovibond
cell) |
| Iodine value |
80 - 116 |
| Saponification value |
186 - 195 |
| Inspection |
SGS |
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