Side-by-Side Comparison
Cooking Oils & Fats
Sesame Oil (Toasted) vs. Coconut Oil (Virgin Unrefined)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Sesame Oil (Toasted)
Coconut Oil (Virgin Unrefined)
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).
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
|
177°C (350°F) (Finishing / Aromatic oil) | 177°C (350°F) |
|
Monounsaturated Fat (MUFA)
|
40.5 (Oleic Acid) % | 6.3 % |
|
Polyunsaturated Fat (PUFA)
|
41.5 (Linoleic Acid) % | 1.7 % |
|
Saturated Fat (SFA)
|
14.2 (Palmitic, Stearic) % | 87.0 (Lauric, Myristic, Palmitic) % |
|
Omega-6 to Omega-3 Ratio
|
137 : 1 | N/A (Negligible PUFA) |
|
Primary Fatty Acid
|
Linoleic / Oleic Acid | Lauric Acid (C12:0 ~48%) |
|
Free Acidity (as Oleic)
|
≤ 1.50 % | ≤ 0.20 % |
|
Extraction Method
|
Seed Roasting + Expeller Pressing | Cold expeller-pressed virgin meat |
|
Shelf Life
|
12 – 18 Months | 24 – 36 Months (Highly resistant to oxidation) |
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