Peanut oil – Peanut oil or groundnut oil is one of the major vegetable oils used in cooking and frying, and as the name implies, it is produced from peanuts (groundnuts) and contains many beneficial nutrients. The nutrients that can be found in groundnut oil includes a low percentage of saturated fats, a high percentage of monounsaturated and polyunsaturated fat, it is also rich in essential vitamins and has good antioxidant properties.
Peanut oil can be either cold-pressed, which has a deep yellow color and a pleasant nutty aroma and sweet flavor, or refined, which is light yellow, has a neutral taste, and is devoid of allergens and impurities. Roasted peanut oil, which has a deeper flavor and color, and is best used for flavoring, drizzled over dishes, or added to dressings, sauces, and marinades.
What is Smoke Point of Peanut Oil
An oil smoke point is the temperature at which it will start to smoke and break down. When cooking oil starts to smoke, it can lose some of its nutritional value and can give food an unpleasant taste. Peanut Oil is one of the oil with high smoke points. This type of oil are good for stir-frying and high-heat frying. Refined peanut oil has a smoke point of 232°C or 450°F while unrefined peanut oil has a smoke point of 160°C and 320°F.
Smoking oil isn’t always a problem. There are times when it is inevitable, such as when you’re stir-frying in an extremely hot wok. But smoke can be a sign that the oil is breaking down. And when oils break down, they can release chemicals that give food an undesirable burnt or bitter flavor, or free radicals that can harm the body.