Side-by-Side Comparison
Cooking Oils & Fats
Butter (Unsalted) vs. Coconut Oil (Virgin Unrefined)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Butter (Unsalted)
Coconut Oil (Virgin Unrefined)
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).
Virgin coconut oil is cold-pressed from fresh coconut meat (Cocos nucifera). Per 100g, it provides 862 kcal, 100g fat (87% saturated fat rich in medium-chain lauric acid C12:0), and a moderate smoke point of 177°C (350°F).
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Smoke Point
|
150°C (302°F) (Low due to milk solids) | 177°C (350°F) |
|
Monounsaturated Fat (MUFA)
|
21.0 % | 6.3 % |
|
Polyunsaturated Fat (PUFA)
|
3.0 % | 1.7 % |
|
Saturated Fat (SFA)
|
51.4 (Palmitic, Myristic, Stearic) % | 87.0 (Lauric, Myristic, Palmitic) % |
|
Omega-6 to Omega-3 Ratio
|
2 : 1 | N/A (Negligible PUFA) |
|
Primary Fatty Acid
|
Palmitic Acid (C16:0) | Lauric Acid (C12:0 ~48%) |
|
Free Acidity (as Oleic)
|
≤ 0.30 % | ≤ 0.20 % |
|
Extraction Method
|
Churning of sweet cream | Cold expeller-pressed virgin meat |
|
Shelf Life
|
3 – 6 Months (Refrigerated) | 24 – 36 Months (Highly resistant to oxidation) |
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