Side-by-Side Comparison
Cooking Oils & Fats
Avocado Oil (Refined) vs. Butter (Unsalted)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Avocado Oil (Refined)
Butter (Unsalted)
Refined avocado oil (Persea americana) is commonly cited among the highest-smoke-point culinary oils, typically listed around 260-271°C (500-520°F) depending on refinement quality and freshness. Per 100g, it provides 884 kcal, 70.6% oleic monounsaturated fatty acids, 13.5% PUFA, and 11.6% saturated fat.
Unsalted dairy butter is an emulsion of water droplets in milkfat (minimum 80% butterfat, ~16–18% water, ~1–2% milk solids). Per 100g, it provides 717 kcal, 81.1g fat (51.4g saturated), and a low smoke point of 150°C (302°F).
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Smoke Point
|
260 – 271°C (500 – 520°F) (varies with refinement/freshness) | 150°C (302°F) (Low due to milk solids) |
|
Monounsaturated Fat (MUFA)
|
70.6 (Oleic Acid) % | 21.0 % |
|
Polyunsaturated Fat (PUFA)
|
13.5 (Linoleic Acid) % | 3.0 % |
|
Saturated Fat (SFA)
|
11.6 (Palmitic Acid) % | 51.4 (Palmitic, Myristic, Stearic) % |
|
Omega-6 to Omega-3 Ratio
|
13 : 1 | 2 : 1 |
|
Primary Fatty Acid
|
Oleic Acid (C18:1) | Palmitic Acid (C16:0) |
|
Free Acidity (as Oleic)
|
≤ 0.50 % | ≤ 0.30 % |
|
Extraction Method
|
Centrifugation + Physical Refining | Churning of sweet cream |
|
Shelf Life
|
12 – 18 Months | 3 – 6 Months (Refrigerated) |
Other Alternatives to Compare
Compare Avocado Oil (Refined) vs. Beef Tallow (Rendered Suet) →
Compare Avocado Oil (Refined) vs. Canola Oil (Refined Rapeseed) →
Compare Avocado Oil (Refined) vs. Coconut Oil (Virgin Unrefined) →
Compare Avocado Oil (Refined) vs. Extra Virgin Olive Oil (EVOO) →
Compare Avocado Oil (Refined) vs. Ghee (Clarified Butter) →
Compare Avocado Oil (Refined) vs. Lard (Rendered Leaf Pork Fat) →
Compare Avocado Oil (Refined) vs. Sesame Oil (Toasted) →