Side-by-Side Comparison
Cooking Oils & Fats
Butter (Unsalted) vs. Canola Oil (Refined Rapeseed)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
Butter (Unsalted)
Canola Oil (Refined Rapeseed)
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).
Canola oil is refined oil extracted from low-erucic acid rapeseed (Brassica napus). Per 100g, it delivers 884 kcal, 63.3% monounsaturated fat, 28.1% PUFA (including 9.1% alpha-linolenic omega-3), 7.1% saturated fat, and a smoke point of 204°C (400°F).
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Smoke Point
|
150°C (302°F) (Low due to milk solids) | 204°C (400°F) |
|
Monounsaturated Fat (MUFA)
|
21.0 % | 63.3 (Oleic Acid) % |
|
Polyunsaturated Fat (PUFA)
|
3.0 % | 28.1 (Linoleic + ALA) % |
|
Saturated Fat (SFA)
|
51.4 (Palmitic, Myristic, Stearic) % | 7.10 (Among the lowest of common plant oils) % |
|
Omega-6 to Omega-3 Ratio
|
2 : 1 | 2 : 1 |
|
Primary Fatty Acid
|
Palmitic Acid (C16:0) | Oleic Acid (C18:1) |
|
Free Acidity (as Oleic)
|
≤ 0.30 % | ≤ 0.10 % |
|
Extraction Method
|
Churning of sweet cream | Expeller + Hexane extraction + Refining |
|
Shelf Life
|
3 – 6 Months (Refrigerated) | 12 – 18 Months |
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