Oil extracted from the hard outer brown layer of rice
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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Retrieved 24 April 2020. "RiceBranOil FAQ's". AlfaOne.ca. Archived from the original on 27 September 2014. Retrieved 3 October 2014. "Oil, soybean, nutrients"...
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Retrieved 24 April 2020. "RiceBranOil FAQ's". AlfaOne.ca. Archived from the original on 2014-09-27. Retrieved 2014-10-03. "Oil, soybean, nutrients". FoodData...
Retrieved 24 April 2020. "RiceBranOil FAQ's". AlfaOne.ca. Archived from the original on 27 September 2014. Retrieved 3 October 2014. "Oil, soybean, nutrients"...
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Retrieved 24 April 2020. "RiceBranOil FAQ's". AlfaOne.ca. Archived from the original on 2014-09-27. Retrieved 2014-10-03. "Oil, soybean, nutrients". FoodData...
Ethiopia. Ricebranoil is a highly stable cooking and salad oil, suitable for high-temperature cooking. It also has potential as a biofuel. Royle oil, pressed...
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