Rice bran oil

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]