1 serving (1 grams) contains 9 calories, 0.0 grams of protein, 1.0 grams of fat, and 0.0 grams of carbohydrates.
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Nutrition Information
Calories |
2129.3 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.6 g | 303% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 0 mg | 0% | |
| Total Carbohydrates | 0 g | 0% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 0 g | ||
| protein | 0 g | 0% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 0 mg | 0% | |
| Iron | 0 mg | 0% | |
| Potassium | 0 mg | 0% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Frying oil
Frying oil is a versatile cooking medium commonly used in various cuisines for deep-frying, sautéing, and pan-frying. It can be derived from plants, such as vegetable oil, sunflower oil, or olive oil, or animal sources, like lard. Most frying oils are high in fats, including unsaturated fats like monounsaturated and polyunsaturated fats, which can support heart health when consumed in moderation. However, some oils contain higher levels of saturated fats, which should be limited in a balanced diet. While frying can enhance flavor and texture, it may increase calorie and fat content due to oil absorption. The smoke point of frying oil is crucial and varies by type; oils with higher smoke points, like avocado or peanut oil, are ideal for high-heat cooking. Choosing oils with minimal processing and responsibly controlling portion sizes can help minimize health concerns associated with fried foods.
