Side-by-Side Comparison
Cooking Oils & Fats
Extra Virgin Olive Oil (EVOO) vs. Coconut Oil (Virgin Unrefined)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Extra Virgin Olive Oil (EVOO)
Coconut Oil (Virgin Unrefined)
Extra virgin olive oil is mechanically cold-extracted unrefined oil from olives (Olea europaea) with free acidity <0.8%. Per 100g, it provides 884 kcal, 100g lipids (73% oleic monounsaturated fat), a smoke point of 190°C–207°C (375°F–405°F), and rich polyphenols.
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
|
190 – 207°C (375 – 405°F) | 177°C (350°F) |
|
Monounsaturated Fat (MUFA)
|
73.0 (Oleic Acid) % | 6.3 % |
|
Polyunsaturated Fat (PUFA)
|
10.5 (Linoleic Acid) % | 1.7 % |
|
Saturated Fat (SFA)
|
14.0 (Palmitic Acid) % | 87.0 (Lauric, Myristic, Palmitic) % |
|
Omega-6 to Omega-3 Ratio
|
10 : 1 | N/A (Negligible PUFA) |
|
Primary Fatty Acid
|
Oleic Acid (C18:1 cis-9) | Lauric Acid (C12:0 ~48%) |
|
Free Acidity (as Oleic)
|
≤ 0.80 % | ≤ 0.20 % |
|
Extraction Method
|
Cold Mechanical First Press (< 27°C / 80.6°F) | Cold expeller-pressed virgin meat |
|
Shelf Life
|
18 – 24 Months (Dark glass, cool storage) | 24 – 36 Months (Highly resistant to oxidation) |
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