Side-by-Side Comparison
Cooking Oils & Fats
Extra Virgin Olive Oil (EVOO) vs. Sesame Oil (Toasted)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Extra Virgin Olive Oil (EVOO)
Sesame Oil (Toasted)
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.
Toasted sesame oil is expeller-pressed from roasted sesame seeds (Sesamum indicum). Per 100g, it provides 884 kcal, 40.5% monounsaturated fat, 41.5% PUFA, 14.2% saturated fat, sesamol antioxidants, and a finishing 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) (Finishing / Aromatic oil) |
|
Monounsaturated Fat (MUFA)
|
73.0 (Oleic Acid) % | 40.5 (Oleic Acid) % |
|
Polyunsaturated Fat (PUFA)
|
10.5 (Linoleic Acid) % | 41.5 (Linoleic Acid) % |
|
Saturated Fat (SFA)
|
14.0 (Palmitic Acid) % | 14.2 (Palmitic, Stearic) % |
|
Omega-6 to Omega-3 Ratio
|
10 : 1 | 137 : 1 |
|
Primary Fatty Acid
|
Oleic Acid (C18:1 cis-9) | Linoleic / Oleic Acid |
|
Free Acidity (as Oleic)
|
≤ 0.80 % | ≤ 1.50 % |
|
Extraction Method
|
Cold Mechanical First Press (< 27°C / 80.6°F) | Seed Roasting + Expeller Pressing |
|
Shelf Life
|
18 – 24 Months (Dark glass, cool storage) | 12 – 18 Months |
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