Side-by-Side Comparison
Cooking Oils & Fats
Canola Oil (Refined Rapeseed) vs. Coconut Oil (Virgin Unrefined)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Canola Oil (Refined Rapeseed)
Coconut Oil (Virgin Unrefined)
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).
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
|
204°C (400°F) | 177°C (350°F) |
|
Monounsaturated Fat (MUFA)
|
63.3 (Oleic Acid) % | 6.3 % |
|
Polyunsaturated Fat (PUFA)
|
28.1 (Linoleic + ALA) % | 1.7 % |
|
Saturated Fat (SFA)
|
7.10 (Among the lowest of common plant oils) % | 87.0 (Lauric, Myristic, Palmitic) % |
|
Omega-6 to Omega-3 Ratio
|
2 : 1 | N/A (Negligible PUFA) |
|
Primary Fatty Acid
|
Oleic Acid (C18:1) | Lauric Acid (C12:0 ~48%) |
|
Free Acidity (as Oleic)
|
≤ 0.10 % | ≤ 0.20 % |
|
Extraction Method
|
Expeller + Hexane extraction + Refining | Cold expeller-pressed virgin meat |
|
Shelf Life
|
12 – 18 Months | 24 – 36 Months (Highly resistant to oxidation) |
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